If you need a crowd-pleasing appetizer that requires almost no effort, these Crockpot Cranberry Chili Meatballs are the go-to recipe. They’re sweet, tangy, sticky, and incredibly addictive — the kind of dish people hover around at parties and ask you for the recipe. The best part? You only need three simple ingredients and a slow cooker. No sautéing, no babysitting, no mess.
Whether you’re hosting a game night, bringing a dish to a potluck, prepping holiday appetizers, or just want something easy for movie night, this recipe always delivers. It’s budget-friendly, make-ahead friendly, and cooks perfectly every time.
Why These Crockpot Meatballs Are Always a Hit
Only 3 ingredients (you probably already have them)
Hands-off slow cooker cooking
Perfect for parties — stays warm for hours
Affordable and easy to double
Sweet, tangy, glossy sauce that coats every meatball
Works with beef, turkey, or even veggie meatballs
What You Need
Ingredients:
- Frozen Meatballs: A 26-ounce bag of fully-cooked frozen meatballs.
- Jellied Cranberry Sauce: One 14-ounce can.
- Chili Sauce: One 12-ounce bottle of Heinz Chili Sauce.
Tools:
- 5-6 quart Crockpot
- Mixing bowl
- Spoon or whisk
How to Make Crockpot Cranberry Chili Meatballs
Before You Begin:
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
- Mix the Sauce
In a medium bowl, whisk together the cranberry sauce and chili sauce until smooth. This mixture will loosen further as it warms in the slow cooker. - Add Meatballs to the Slow Cooker
Place the frozen, fully cooked meatballs directly into the slow cooker. Do not thaw before use. - Coat with Sauce
Pour the cranberry-chili mixture over the meatballs. Stir gently so the sauce covers them evenly. - Slow Cook
Cover and cook on LOW for about 4 hours or HIGH for about 2 hours, or until the meatballs are heated through and the sauce is glossy. Stir halfway through if possible to ensure even coating. - Serve Safely
Keep the slow cooker on the WARM setting when serving for extended periods. Stir occasionally to maintain even temperature and coating.
Optional Garnishes
A little garnish turns this into a Pinterest-worthy dish:
- chopped parsley or cilantro
- sliced green onions
- a sprinkle of red pepper flakes
- toasted sesame seeds
How to Turn These Meatballs Into a Meal
They’re classic as an appetizer, but they also make a fantastic dinner when served with:
- mashed potatoes
- buttered noodles
- steamed rice
- roasted vegetables
- a fresh green salad
The sauce is so delicious that you’ll want something to soak it up.
Storage, Reheating & Make-Ahead
Store:
Refrigerate leftovers 3–4 days in an airtight container.
Reheat:
Microwave, stovetop, or warm again in the Crockpot on LOW.
Make-Ahead:
Mix everything in the slow cooker insert the night before, store in the fridge, then pop it onto the base and cook the next day.
Freezer:
Freeze cooked meatballs + sauce for up to 2 months.
Variations (Fun & Easy Upgrades)
- Spicy Version: Add ½ tsp red pepper flakes or 1 tbsp hot sauce.
- BBQ Style: Swap chili sauce for your favorite BBQ sauce.
- Grape Jelly Meatballs: Sub cranberry for grape jelly — classic retro version.
- Apricot Meatballs: Use apricot preserves for a sweeter flavor.
- Homemade Meatballs: Works great if they’re fully cooked first.
Common Mistakes to Avoid
Using raw meatballs — they fall apart in the sauce
Overcrowding the slow cooker — sauce won’t coat well
Not stirring halfway — causes uneven glazing
Using old cranberry sauce — fresh makes a huge difference
FAQ
Q: Do I need to thaw the meatballs first?
Nope! Start with frozen meatballs — they hold their shape better and cook perfectly in the sauce.
Q: Is Heinz chili sauce spicy?
No. It’s tangy, slightly sweet, and mild — not like hot sauce at all.
Q: Can I make these in the Instant Pot?
Yes. Pressure cook for 10 minutes on HIGH, then quick release.
Q: What type of meatballs work best?
Beef, turkey, pork, chicken, or plant-based meatballs all work wonderfully.
Q: Can I double the recipe?
Yes — just use a larger slow cooker or add 30–45 extra minutes of cooking time.
Q: Are these good for holidays?
Absolutely — they’re a top-tier appetizer for Christmas, Thanksgiving, New Year’s, and game day.
Conclusion
These 3-ingredient Crockpot meatballs prove that the most memorable party dishes don’t need to be complicated. With almost no prep, inexpensive ingredients, and hours of hands-off cooking, you get a warm, glossy, sweet-tangy appetizer that everyone loves. Whether you serve them for holidays, potlucks, or casual family dinners, they’re guaranteed to disappear fast. Save this recipe — you’ll use it all year long.
Recipe Card
Crockpot Cranberry Chili Meatballs
Author: Isaac Blogger
Course: Appetizer / Party Food
Cuisine: American
Servings: 6–8
Prep Time: 5 minutes
Cook Time: 2–4 hours
Total Time: 2–4 hours
Description
A simple 3-ingredient Crockpot appetizer made with frozen meatballs, cranberry sauce, and chili sauce. Sweet, tangy, and ideal for holidays, parties, and game day gatherings.
Ingredients
- 26 oz frozen fully-cooked meatballs
- 14 oz canned jellied cranberry sauce
- 12 oz bottle chili sauce
Instructions
- Preheat and prepare your cookware as needed. Cooking times may vary depending on your equipment and ingredients.
- Add frozen, fully cooked meatballs to the slow cooker.
- Whisk cranberry sauce and chili sauce in a bowl until smooth, then pour over the meatballs.
- Cover and cook on LOW for about 4 hours or HIGH for about 2 hours, stirring once halfway.
- Serve warm. Keep slow cooker on the WARM setting if serving over a longer time.
Nutrition (Approximate, Per Serving)
Calories: 310
Protein: 12g
Carbs: 33g
Fat: 14g
Sugar: 21g
Sodium varies based on the brand of meatballs and sauces used.
Nutrition Disclaimer
Nutrition values are estimates and can vary based on ingredients and serving size.
