Quick Cranberry Meatballs

These Quick Cranberry Meatballs are sweet, tangy, savory, and come together in just minutes—perfect for busy weeknights or last-minute gatherings. I love how the tartness of the cranberry sauce balances with the richness of the meatballs, creating a dish that’s both comforting and festive. Whether I serve them as an appetizer or a main dish over rice, they’re always a crowd-pleaser.

Why You’ll Love This Recipe

I love how incredibly easy this recipe is. With just a few store-bought ingredients and almost no prep time, I get a dish that tastes like it’s been simmering all day. The combination of cranberry sauce and chili sauce gives the meatballs a bold flavor that’s sweet, slightly spicy, and totally addictive. Plus, these meatballs are versatile enough for holidays, potlucks, or casual weeknight dinners.

ingredients

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

• 1 (14–16 oz) can jellied cranberry sauce

• 1 (12 oz) bottle chili sauce

• 1 tablespoon brown sugar (optional, for added sweetness)

• 1 tablespoon lemon juice or apple cider vinegar

• 1½ to 2 pounds frozen fully cooked meatballs (beef, turkey, or chicken)

directions

1. In a large saucepan or skillet, I combine the cranberry sauce, chili sauce, brown sugar (if using), and lemon juice.

2. I heat the mixture over medium heat, stirring often, until the cranberry sauce melts and the sauce is smooth and bubbly.

3. I add the frozen meatballs to the sauce, stirring to coat them evenly.

4. I reduce the heat to low, cover the pan, and let the meatballs simmer for 15–20 minutes, stirring occasionally, until they’re heated through.

5. If I’m serving them for a party, I transfer everything to a slow cooker set on warm and let them stay nice and hot for hours.

Servings and timing

• Prep time: 5 minutes

• Cook time: 20 minutes

• Total time: ~25 minutes

• Yields: About 6–8 servings

Variations

If I want a spicier kick, I stir in a little hot sauce or a pinch of crushed red pepper flakes. Sometimes I swap out the chili sauce for barbecue sauce to give it a smoky-sweet twist. For a more homemade touch, I’ve also made these with my own meatballs instead of frozen—just bake or pan-fry them first before adding them to the sauce.

storage/reheating

I store leftover meatballs in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them in a saucepan over medium-low heat, stirring often, or pop them in the microwave for about 1–2 minutes. They also freeze well—I let them cool completely and then freeze in a freezer-safe bag or container for up to 2 months. I just reheat straight from frozen on the stovetop or in the microwave.

FAQs

Can I make these in a slow cooker from the start?

Yes, I sometimes toss all the ingredients into a slow cooker and cook on low for 3–4 hours or on high for 2 hours. It’s great for parties.

What type of meatballs work best?

I like using beef meatballs for a classic flavor, but turkey and chicken work well too. I just make sure they’re fully cooked before starting.

Can I use whole berry cranberry sauce?

Definitely. I’ve used whole berry cranberry sauce when I want a chunkier texture and a little extra tartness.

Are these good for meal prep?

Absolutely. I portion them with rice or mashed potatoes into containers, and they reheat beautifully for easy lunches or dinners.

What can I serve with cranberry meatballs?

I usually serve them over white rice, mashed potatoes, or even buttered noodles. They’re also great on slider buns for a party appetizer.

Conclusion

These Quick Cranberry Meatballs are a lifesaver when I need something fast, flavorful, and satisfying. I love how the sauce brings sweet and tangy notes that elevate basic meatballs into something special. Whether I’m feeding the family or hosting friends, this easy recipe never lets me down.

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