Sweet & Tangy Cranberry Meatballs

Why You’ll Love This Recipe

I love how festive and flavorful these meatballs are with barely any prep. The combination of cranberry sauce and barbecue sauce makes the perfect sweet-and-savory glaze, while the brown sugar and apple cider vinegar round out the flavor. I can serve them as an appetizer for parties, game days, or even as a fun dinner over rice or mashed potatoes. Plus, I can keep them warm in the slow cooker during gatherings, which makes hosting way easier.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 lbs frozen meatballs (beef or turkey)

• 1 can (14 oz) jellied cranberry sauce

• 3/4 cup barbecue sauce

• 2 tablespoons brown sugar

• 1 tablespoon apple cider vinegar

• 2 teaspoons Worcestershire sauce

• Optional: chopped parsley for garnish

• Optional: sesame seeds for garnish

Directions

1. I start by whisking together the cranberry sauce, barbecue sauce, brown sugar, apple cider vinegar, and Worcestershire sauce in a bowl until smooth and well combined.

2. Then, I place the frozen meatballs into a slow cooker or a large saucepan and pour the sauce over the top. I stir gently to coat the meatballs evenly without breaking them apart.

3. For the slow cooker: I cover and cook on low for 3–4 hours or high for 2 hours, stirring occasionally to keep everything coated.

4. For the stovetop: I cover the pan and let the meatballs simmer on low heat for 20–25 minutes, stirring now and then, until they’re heated through and the sauce has thickened.

5. Once ready, I transfer the meatballs to a serving dish or keep them warm in the slow cooker. I like to garnish with chopped parsley or sesame seeds for a nice finishing touch.

Servings and timing

This recipe makes 6 servings, with about 5–6 meatballs per person. It only takes 5 minutes to prep and either 3–4 hours in the slow cooker or 30 minutes total using the stovetop. It’s quick, flexible, and perfect for both last-minute plans and make-ahead meals.

Variations

• Spice it up: I sometimes add a dash of chili flakes or a splash of hot sauce for a little kick.

• Make it tangier: A bit of orange zest or juice adds a fresh citrus note that pairs well with the cranberry.

• Use homemade meatballs: If I have time, I make my own meatballs with ground turkey or beef for a from-scratch version.

• Add texture: I’ve stirred in chopped pecans or crushed pineapple for an interesting twist.

• Serve different ways: Besides serving as an appetizer, I also serve these meatballs over rice, noodles, or inside hoagie rolls for a full meal.

Storage/Reheating

I store leftover meatballs in an airtight container in the fridge for up to 4 days. To reheat, I warm them on the stovetop over low heat or in the microwave until heated through. If I made a big batch, I freeze them (with sauce) in a freezer-safe container for up to 2 months. When ready to eat, I thaw them in the fridge overnight and reheat gently.

FAQs

Can I use homemade cranberry sauce?

Yes, I’ve used homemade jellied cranberry sauce before—it works great as long as it’s thick and smooth. Whole berry sauce can work too, but it gives a chunkier texture.

Are these meatballs very sweet?

They’re sweet, but balanced. The apple cider vinegar and Worcestershire sauce add acidity and depth, so it’s not overly sugary.

Can I double the recipe for a party?

Definitely. I often double it for larger gatherings and use a larger slow cooker. Just keep the ratio of ingredients the same.

What type of barbecue sauce works best?

I usually go for a classic sweet or smoky BBQ sauce, but any kind I like will work. I avoid ones that are too spicy unless I want to kick up the heat.

Can I make these ahead of time?

Yes. I make them a day in advance and reheat them in the slow cooker or on the stove before serving. The flavor gets even better the next day.

Conclusion

These Sweet & Tangy Cranberry Meatballs are a simple yet impressive appetizer that I can throw together in minutes. Whether I’m feeding guests during the holidays or making a fun dinner for the family, this recipe always delivers bold flavor with hardly any effort. It’s the kind of dish that keeps people coming back for seconds—and asking for the recipe.