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Quick Cranberry Meatballs

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These Quick Cranberry Meatballs are sweet, tangy, and savory with bold flavors from cranberry and chili sauces. Perfect as an appetizer or main dish, they come together in just 25 minutes using frozen meatballs and a few pantry staples.

  • Author: Ella
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6–8 servings
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 1 (14–16 oz) can jellied cranberry sauce
  • 1 (12 oz) bottle chili sauce
  • 1 tablespoon brown sugar (optional)
  • 1 tablespoon lemon juice or apple cider vinegar
  • 1½ to 2 pounds frozen fully cooked meatballs (beef, turkey, or chicken)

Instructions

  1. In a large saucepan or skillet, combine cranberry sauce, chili sauce, brown sugar (if using), and lemon juice.
  2. Heat over medium, stirring frequently, until the sauce is smooth and bubbling.
  3. Add frozen meatballs and stir to coat evenly with sauce.
  4. Reduce heat to low, cover, and simmer for 15–20 minutes, stirring occasionally, until heated through.
  5. For parties, transfer to a slow cooker set to warm to keep them hot for serving.

Notes

  • Add hot sauce or red pepper flakes for extra heat.
  • Swap chili sauce with BBQ sauce for a smoky version.
  • Homemade meatballs can be used; cook them before adding to sauce.
  • Can be made entirely in a slow cooker on low for 3–4 hours or high for 2 hours.
  • Freeze leftovers for up to 2 months; reheat from frozen as needed.

Nutrition

Find it online: https://elladishes.com/quick-cranberry-meatballs/