Are you tired of spending hours in the kitchen during the holidays while your guests enjoy the party without you? Quick Cranberry Meatballs are about to become your secret weapon for stress-free entertaining with their effortless 3-ingredient sauce, tender juicy meatballs, and that perfect sweet-tangy glaze that screams festive celebration.
Hi there, I’m Simon, and these Quick Cranberry Meatballs saved my first Christmas dinner party from disaster. Picture this: December 2019, twenty guests arriving in two hours, and my elaborate appetizer plan was falling apart. Jackson Reed, my grill master, walked into my panicked kitchen, took one look at my chaos, and said, “Simon, sometimes simple wins.” He grabbed frozen meatballs, cranberry sauce, and chili sauce from my pantry and created magic in fifteen minutes. Megan Carter taste-tested and declared them “dangerously addictive,” while Olivia Brooks captured their glossy perfection just before they disappeared from the platter.
That moment taught me that the best holiday recipes aren’t always the most complicated—they’re the ones that deliver maximum flavor with minimum stress. In this guide, you’ll discover why this recipe works every single time, how to select the best ground meat for homemade meatballs (or the smartest shortcut with frozen ones), the science behind that irresistible cranberry glaze, and creative variations that’ll keep this dish fresh year after year.
Why This Quick Cranberry Meatballs Recipe Works
These Quick Cranberry Meatballs aren’t just another holiday appetizer—they’re a carefully balanced combination of convenience, flavor, and crowd-pleasing appeal that works every time.
- Uses simple, affordable ingredients: Ground beef or turkey, cranberry sauce, and chili sauce are budget-friendly staples
- Ready in just 30 minutes: Perfect for last-minute entertaining or busy holiday schedules
- Make-ahead friendly: Prepare days in advance and simply reheat when guests arrive
- Versatile serving options: Works as appetizer, main course, or potluck contribution
- Crowd-pleaser guarantee: The sweet-tangy flavor profile appeals to all ages and palates
- Minimal cleanup required: One-pot wonder that keeps your kitchen stress-free
- Easily scales for any party size: Double or triple the recipe without additional complexity
Choosing the Right Meat for Quick Cranberry Meatballs
The foundation of exceptional Quick Cranberry Meatballs starts with selecting the right ground meat. Your choice dramatically impacts texture, flavor, and how well the meatballs hold together in that glossy cranberry sauce.
Best Meat Options for This Recipe
Ground beef (80/20 ratio) is the gold standard for Quick Cranberry Meatballs. The 80% lean to 20% fat ratio provides enough fat for juicy, tender meatballs without making them greasy or causing them to fall apart. This ratio also creates meatballs that brown beautifully and develop rich, savory flavor that balances the sweet cranberry sauce perfectly.
Ground turkey (93/7 lean) offers a lighter alternative that’s lower in fat and calories while still delivering excellent results. Turkey meatballs have a milder flavor that lets the cranberry sauce shine through. However, turkey is leaner, so you’ll need to add a binder like breadcrumbs and egg to prevent dry, crumbly meatballs.
Ground chicken (85/15) sits nicely between beef and turkey, offering moderate fat content with delicate flavor. It’s slightly more forgiving than extra-lean turkey and creates tender meatballs with subtle taste that works beautifully with the bold cranberry glaze.
Combination approach: Mix equal parts ground beef and ground turkey for the best of both worlds—beef’s rich flavor with turkey’s lighter profile. This creates balanced meatballs that appeal to guests watching their fat intake without sacrificing taste or texture.
Buying Tips for Your Quick Cranberry Meatballs
When shopping for ground meat, look for bright, vibrant color: fresh ground beef should be bright cherry red, turkey should be pale pink without gray spots, and chicken should be light pink. Avoid packages with excessive liquid pooling at the bottom, which indicates older meat or previous freezing.
Check the sell-by date and choose packages with the furthest date available. For best results, use ground meat within 1-2 days of purchase, or freeze immediately if cooking later.
Ask your butcher to grind meat fresh if you want ultimate control over quality and fat ratio. Many butchers will customize the blend to your specifications—try asking for a mix of chuck and sirloin for beef meatballs with perfect texture and flavor.
Pre-made frozen meatballs: If you’re short on time, quality frozen meatballs are an excellent shortcut for Quick Cranberry Meatballs. Look for brands with simple ingredient lists—meat, seasonings, and minimal fillers. Trader Joe’s Party Size Mini Meatballs, Cooked Perfect, and IKEA frozen meatballs all work beautifully.
Substitutions for Quick Cranberry Meatballs
Ground lamb creates a more sophisticated, slightly gamey flavor profile that pairs surprisingly well with cranberry sauce. Use 85/15 lamb and reduce added seasonings since lamb is naturally flavorful.
Plant-based alternatives: Impossible or Beyond ground “meat” works well for vegetarian Quick Cranberry Meatballs. Follow package directions for forming and cooking, noting they typically need less cooking time than traditional meat.
Ground venison: If you have access to wild game, venison creates lean, flavorful meatballs. Mix with 20% ground beef fat or add olive oil to prevent dryness, as venison is extremely lean.
Ingredients & Prep for Quick Cranberry Meatballs
Meat Prep Essentials for Quick Cranberry Meatballs
For homemade meatballs, start with 2 pounds ground meat at room temperature—it mixes more evenly than cold meat straight from the fridge. Cold meat can create tough meatballs when overworked.
Gentle handling is crucial: Overworking ground meat develops gluten in any added breadcrumbs and compresses the meat fibers, resulting in dense, tough meatballs. Mix ingredients until just combined using your hands or a fork you should still see slight streaks of individual ingredients.
The ice water trick: Add 2-3 tablespoons ice-cold water to your meat mixture. This creates steam during cooking, resulting in lighter, more tender meatballs. This professional technique makes a noticeable difference in texture.
Uniform sizing: Use a small cookie scoop (1.5 tablespoons) to portion meatballs uniformly. This ensures even cooking no raw centers or overcooked, dry exteriors. Roll gently between palms to form balls, not pressing too firmly.
Quick Cranberry Meatballs Sauce Ingredients
Cranberry sauce (1 can, 14 oz whole berry or jellied whole berry provides better texture) Chili sauce (1 bottle, 12 oz not to be confused with hot sauce; this is ketchup-based) Brown sugar (¼ cup packed for deeper sweetness and caramelization) Lemon juice (2 tablespoons fresh for brightness that cuts through richness) Garlic powder (1 teaspoon for savory depth) Ground ginger (½ teaspoon for warm spice that complements cranberry) Optional: orange zest (1 teaspoon for festive citrus note)
Quick Cranberry Meatballs Core Ingredients
Ground beef or turkey (2 pounds, see meat selection guide above) Breadcrumbs (½ cup plain or Italian-seasoned for binding) Egg (1 large, lightly beaten to hold meatballs together) Onion (¼ cup finely minced or grated for moisture and flavor) Garlic (2 cloves minced for aromatic depth) Salt (1 teaspoon for seasoning) Black pepper (½ teaspoon freshly ground) Worcestershire sauce (1 tablespoon for umami boost)
Pantry Staples for Perfect Quick Cranberry Meatballs
Olive oil or vegetable oil: For browning meatballs if pan-frying before slow cooking. This step adds flavor through the Maillard reaction, creating deeper taste.
Beef or chicken broth: Keep ¼ cup on hand to thin sauce if it becomes too thick during cooking. The broth adds savory notes without diluting flavor.
Cornstarch: Optional thickening agent (1 tablespoon mixed with 2 tablespoons cold water) if your sauce needs more body.
Step-by-Step Cooking Instructions for Quick Cranberry Meatballs
Pre-Cooking Prep for Quick Cranberry Meatballs
Prepare your workspace: Line a large baking sheet with parchment paper for formed meatballs. This prevents sticking and makes transferring them easier.
Mix meatball ingredients: In a large bowl, combine ground meat, breadcrumbs, egg, minced onion, garlic, salt, pepper, and Worcestershire sauce. Using your hands or a fork, mix gently until just combined—about 30 seconds. Don’t overmix.
Form uniform meatballs: Using a 1.5-tablespoon cookie scoop or spoon, portion meat mixture and roll gently into balls. You should get approximately 40-45 meatballs from 2 pounds of meat. Arrange on prepared baking sheet without touching.
Chill for better handling: Refrigerate formed meatballs for 15-20 minutes. This firms them up, making them less likely to fall apart during cooking. This step is optional but highly recommended.
Prepare the sauce: In a large bowl, whisk together cranberry sauce, chili sauce, brown sugar, lemon juice, garlic powder, and ground ginger until smooth and well combined. Taste and adjust sweetness or tang to your preference.
Cooking Method for Quick Cranberry Meatballs
Method 1: Slow Cooker (Most Popular)
Place raw meatballs in slow cooker in a single layer (work in two batches if needed). Pour cranberry sauce mixture over meatballs, gently stirring to coat. Cook on HIGH for 2-3 hours or LOW for 4-5 hours until meatballs reach safe internal temperature. Stir gently halfway through cooking.
Method 2: Oven-Baked
Preheat oven to 400°F. Arrange meatballs on a greased rimmed baking sheet. Bake for 15-18 minutes until browned and cooked through. Transfer meatballs to a large skillet or pot, add cranberry sauce, and simmer on medium-low heat for 10-15 minutes, stirring occasionally until sauce thickens and glazes meatballs.
Method 3: Stovetop
Heat 2 tablespoons oil in a large, deep skillet over medium-high heat. Working in batches, brown meatballs on all sides (about 6-8 minutes total). Don’t overcrowd the pan. Return all meatballs to skillet, add cranberry sauce mixture, reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally.
Method 4: Using Frozen Pre-Made Meatballs
The ultimate shortcut! Place 2-3 pounds frozen meatballs in slow cooker. Pour cranberry sauce mixture over top. Cook on HIGH for 2 hours or LOW for 3-4 hours. No thawing required. Stir occasionally for even coating.
Doneness Check for Quick Cranberry Meatballs
Internal temperature is critical: Use an instant-read meat thermometer to check the center of the largest meatball. Ground beef should reach 160°F, while ground turkey or chicken must reach 165°F for food safety.
Visual cues: Meatballs should be uniformly brown throughout with no pink remaining in the center when cut open. The juices should run clear, not pink or red.
Texture test: Properly cooked meatballs feel firm when pressed gently with a spoon but still have slight give—not rock-hard or mushy.
Sauce consistency: The cranberry sauce should be glossy, thick enough to coat a spoon, and cling to meatballs rather than pooling at the bottom. If too thin, continue simmering uncovered for 5-10 minutes.
Finishing Your Quick Cranberry Meatballs
Rest and absorb flavors: After cooking, let meatballs rest in the sauce for 10-15 minutes off heat. This allows them to absorb more cranberry flavor and lets the sauce thicken slightly as it cools.
Final seasoning adjustment: Taste the sauce and adjust as needed. Add a pinch of salt to enhance savory notes, a squeeze of lemon juice for brightness, or a tablespoon of brown sugar if you prefer sweeter.
Garnish thoughtfully: Fresh cranberries, chopped fresh parsley, or a sprinkle of orange zest adds visual appeal and fresh flavor contrast to the rich sauce.
Pro Tips for Perfect Quick Cranberry Meatballs
Avoiding Dry or Tough Quick Cranberry Meatballs
Don’t overbake if pre-cooking: When oven-baking meatballs before adding sauce, remove them at 160°F (beef) or 165°F (poultry). They’ll continue cooking in the sauce. Overbaking creates dry, tough meatballs that no amount of sauce can fix.
Add moisture-rich ingredients: Grated onion or finely minced mushrooms add moisture without making meatballs fall apart. These vegetables release liquid during cooking, keeping the interior juicy.
The panade technique: Soak breadcrumbs in 3 tablespoons milk for 5 minutes before mixing into meat. This creates a paste (panade) that keeps meatballs incredibly tender and prevents drying during cooking.
Don’t skip the fat: If using extra-lean meat, add 2 tablespoons olive oil to the mixture. Fat equals flavor and moisture. Super-lean meatballs will be dry and bland no matter how perfect your technique.
Tool Recommendations for Quick Cranberry Meatballs
Slow cooker (6-quart): The MVP for this recipe. A 6-quart capacity holds 40-50 meatballs comfortably with room for sauce circulation. Programmable models with “keep warm” settings are ideal for parties.
Cookie scoop: A 1.5-tablespoon (#40) scoop creates perfectly uniform meatballs in seconds. This tool alone cuts prep time in half and ensures even cooking.
Instant-read thermometer: Takes guesswork out of doneness. ThermoPen or similar digital thermometers give accurate readings in 2-3 seconds.
Large rimmed baking sheet: Essential for forming and chilling meatballs before cooking. Half-sheet pans (18×13 inches) are the professional kitchen standard.
Storage & Reheating Quick Cranberry Meatballs
Refrigerator storage: Cool meatballs completely in sauce, then transfer to airtight containers. They’ll keep for 4-5 days refrigerated. The flavors actually improve after a day as the meatballs absorb more cranberry sauce.
Freezing for later: Quick Cranberry Meatballs freeze exceptionally well. Cool completely, portion into freezer-safe containers with sauce, and freeze for up to 3 months. Leave 1 inch headspace for expansion.
Reheating from refrigerated: Transfer to slow cooker on LOW for 1-2 hours, or microwave in 2-minute intervals, stirring between, until heated through (165°F). Stovetop works too—simmer gently over medium-low heat for 10-15 minutes.
Reheating from frozen: Thaw overnight in refrigerator, then reheat as above. For quick thawing, place sealed container in cold water bath, changing water every 30 minutes. Never thaw at room temperature.
Flavor Variations for Quick Cranberry Meatballs
Spicy Cranberry Chipotle Meatballs
Transform your Quick Cranberry Meatballs with smoky heat by adding 2-3 chipotle peppers in adobo sauce (minced) directly to the cranberry sauce. The smokiness complements the sweet cranberry beautifully while the heat builds gradually. For extra kick, add ½ teaspoon cayenne pepper to the meatball mixture itself.
Mix sriracha or hot sauce (2-3 tablespoons) into the cranberry sauce for straightforward heat without smokiness. Start conservatively and taste—you can always add more but can’t take it away.
Asian-Inspired Sweet and Sour Cranberry Meatballs
Replace chili sauce with hoisin sauce (¾ cup) for deep umami flavor. Add rice vinegar (2 tablespoons), soy sauce (2 tablespoons), and fresh grated ginger (1 tablespoon) to the cranberry mixture. Garnish with sliced green onions and toasted sesame seeds. These pair beautifully with steamed rice for a main course.
Incorporate five-spice powder (1 teaspoon) into the meatball mixture and add orange marmalade (3 tablespoons) to the sauce for citrusy depth that complements Asian flavors.
Mediterranean Herb Quick Cranberry Meatballs
Add dried oregano (1 tablespoon), dried basil (1 tablespoon), and crumbled feta cheese (½ cup) to the meatball mixture. Replace half the cranberry sauce with sun-dried tomato paste or finely chopped sun-dried tomatoes for Mediterranean flair that balances the sweetness.
Mix balsamic vinegar (2 tablespoons) into the cranberry sauce and add fresh rosemary (2 teaspoons minced) for earthy, herbaceous notes.
Quick Cranberry Meatballs Variation Comparison
| Variation Style | Key Additions | Flavor Profile | Best Served With |
|---|---|---|---|
| Classic Original | Cranberry + chili sauce | Sweet-tangy, crowd-pleasing | Appetizer, over rice |
| Spicy Chipotle | Chipotle peppers, cayenne | Smoky, spicy, sweet | Tortilla chips, cornbread |
| Asian Sweet & Sour | Hoisin, ginger, soy sauce | Umami-rich, tangy | Steamed rice, stir-fry vegetables |
| BBQ Cranberry | BBQ sauce instead of chili | Smoky-sweet, bold | Mashed potatoes, coleslaw |
| Orange-Ginger | Orange zest, fresh ginger | Bright, citrusy, warming | Wild rice, roasted vegetables |
| Mediterranean | Feta, oregano, sun-dried tomato | Herbaceous, tangy | Couscous, Greek salad |
Serving Suggestions for Quick Cranberry Meatballs
As a holiday appetizer: Serve Quick Cranberry Meatballs in a slow cooker set to “warm” with toothpicks nearby. This keeps them at perfect serving temperature throughout your party while freeing up oven space. Arrange on a festive platter garnished with fresh cranberries and rosemary sprigs for visual appeal.
Main course presentation: Serve over fluffy white rice, creamy mashed potatoes, or buttered egg noodles to soak up that incredible cranberry sauce. The starchy base turns appetizer meatballs into a satisfying dinner.
Party-perfect sides that complement Quick Cranberry Meatballs:
- Roasted Brussels sprouts: The slight bitterness balances the sweet sauce perfectly
- Garlic green beans: Light and crisp to contrast the rich meatballs
- Wild rice pilaf: Nutty flavor and chewy texture complement the tender meatballs
- Dinner rolls: Perfect for sopping up extra cranberry sauce
- Arugula salad: Peppery greens cut through richness with bright lemon vinaigrette
Beverage pairings:
- Sparkling cider: Non-alcoholic option that echoes the fruity cranberry notes
- Cranberry juice cocktail: Doubles down on the cranberry theme
- Iced tea: Unsweetened black tea provides tannins that balance sweetness
- Sparkling water with lime: Refreshing palate cleanser between bites
Creative serving ideas:
- Meatball subs: Pile Quick Cranberry Meatballs into hoagie rolls with melted provolone
- Cranberry meatball sliders: Use Hawaiian rolls for sweet-savory mini sandwiches
- Over polenta: Creamy polenta makes an elegant restaurant-style presentation
- Breakfast twist: Serve leftover meatballs with scrambled eggs and toast
- Party skewers: Thread one meatball with a cube of cheddar cheese on decorative picks
FAQs About Quick Cranberry Meatballs
Can I use frozen meatballs for Quick Cranberry Meatballs?
Absolutely! Frozen pre-cooked meatballs are the ultimate time-saver and work beautifully in this recipe. No need to thaw simply place 2-3 pounds frozen meatballs in your slow cooker, pour the cranberry sauce mixture over top, and cook on HIGH for 2 hours or LOW for 3-4 hours. Stir occasionally for even coating. This method is perfect for last-minute entertaining.
How do I prevent Quick Cranberry Meatballs from falling apart?
The key is proper binding and gentle handling. Make sure your meatball mixture contains enough binder (breadcrumbs and egg). Don’t overmix, but do mix until ingredients are evenly distributed. Chilling formed meatballs for 15-20 minutes before cooking helps them firm up. If using very lean meat, add 2 tablespoons olive oil or an extra egg to help bind. Finally, if pan-browning, don’t flip meatballs too early let them develop a crust first.
What’s the difference between chili sauce and hot sauce for this recipe?
Chili sauce (like Heinz brand) is thick, ketchup-based, and mildly spicy with tomato sweetness—it’s what you need for Quick Cranberry Meatballs. Hot sauce (like Tabasco or Frank’s) is thin, vinegary, and much spicier. They’re not interchangeable in this recipe. If you can’t find chili sauce, substitute with ketchup mixed with a dash of cayenne pepper and vinegar.
Can I make Quick Cranberry Meatballs ahead of time?
Yes! This is one of the best make-ahead party recipes. Cook meatballs completely in sauce, cool, and refrigerate up to 3 days before serving. Reheat in slow cooker on LOW for 1-2 hours or on stovetop over medium low heat. You can also freeze them for up to 3 months. The flavors actually improve after sitting as the meatballs absorb more sauce.
Are Quick Cranberry Meatballs suitable for pregnant women?
Yes, as long as the meatballs are cooked to safe internal temperatures: 160°F for ground beef and 165°F for ground turkey or chicken. Use an instant-read thermometer to verify. Avoid serving rare or undercooked meatballs. Pregnant women should also ensure all ingredients are fresh and properly stored. The cranberry sauce and chili sauce used in this recipe are safe during pregnancy.
How can I thicken the sauce for Quick Cranberry Meatballs?
If your sauce is too thin, try these methods: (1) Remove the lid and simmer on stovetop or set slow cooker to HIGH for 15-20 minutes to reduce liquid through evaporation. (2) Mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir into sauce, and cook for 5 minutes until thickened. (3) Mash some of the whole berry cranberries against the side of the pot to release their pectin, which naturally thickens.
Can I make Quick Cranberry Meatballs in an Instant Pot?
Yes! Use the Instant Pot’s SAUTÉ function to brown meatballs in batches if desired (this step is optional). Add cranberry sauce mixture, secure lid, and pressure cook on HIGH for 8 minutes. Quick-release pressure, stir, and use SAUTÉ mode with lid off to thicken sauce if needed. For frozen pre-cooked meatballs, pressure cook for just 5 minutes.
What can I substitute for cranberry sauce in Quick Cranberry Meatballs?
While cranberry sauce is signature to this dish, you can experiment with whole berry cranberry relish for more texture, cranberry juice concentrate (¾ cup) reduced with sugar for intense flavor, or even lingonberry jam for Scandinavian flair. In a pinch, grape jelly creates a sweeter, less tart version that’s popular at potlucks, though it lacks cranberry’s festive appeal.
Conclusion
Now you’re armed with everything you need to create show-stopping Quick Cranberry Meatballs that’ll have your holiday guests raving and asking for the recipe before they’ve left your home. These glossy, sweet-tangy meatballs deliver maximum flavor with minimal effort, proving that the best holiday recipes are the ones that let you actually enjoy the celebration.
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Quick Cranberry Meatballs Ultimate 30 Minute Holiday Recipe
- Total Time: 2-3.5 hours or 45 minutes
- Yield: 40–45 meatballs (10–12 servings) 1x
Description
Tender, juicy meatballs glazed in a sweet-tangy cranberry sauce that takes just 30 minutes from start to finish. Perfect holiday appetizer or easy weeknight dinner that’s make-ahead friendly and guaranteed to please crowds of all ages.
Ingredients
For the Meatballs:
2 pounds ground beef (80/20) or ground turkey
½ cup plain breadcrumbs
1 large egg, lightly beaten
¼ cup onion, finely minced or grated
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper, freshly ground
1 tablespoon Worcestershire sauce
For the Cranberry Sauce:
1 can (14 oz) whole berry cranberry sauce
1 bottle (12 oz) chili sauce
¼ cup brown sugar, packed
2 tablespoons fresh lemon juice
1 teaspoon garlic powder
½ teaspoon ground ginger
Optional: 1 teaspoon orange zest
Instructions
1. In a large bowl, combine ground meat, breadcrumbs, egg, minced onion, garlic, salt, pepper, and Worcestershire sauce. Mix gently with hands until just combined—don’t overmix.
2. Using a 1.5-tablespoon cookie scoop, portion meat mixture and roll gently into balls. You should get 40-45 meatballs. Place on parchment-lined baking sheet.
3. Refrigerate formed meatballs for 15-20 minutes to firm up (optional but recommended).
4. In a large bowl, whisk together cranberry sauce, chili sauce, brown sugar, lemon juice, garlic powder, and ground ginger until smooth.
5. For Slow Cooker Method: Place meatballs in slow cooker, pour cranberry sauce over top. Cook on HIGH for 2-3 hours or LOW for 4-5 hours until meatballs reach 160°F internal temperature. Stir gently halfway through.
6. For Oven Method: Preheat oven to 400°F. Bake meatballs on greased baking sheet for 15-18 minutes until browned and cooked through (160°F for beef, 165°F for poultry).
7. Transfer baked meatballs to large skillet, add cranberry sauce, and simmer on medium-low for 10-15 minutes, stirring occasionally until sauce thickens.
8. Check doneness with instant-read thermometer: 160°F for beef, 165°F for turkey/chicken.
9. Let meatballs rest in sauce for 10-15 minutes off heat to absorb flavors.
10. Garnish with fresh cranberries, chopped parsley, or orange zest. Serve warm with toothpicks for appetizers or over rice for main course.
Notes
Shortcut option: Use 2-3 pounds frozen pre-cooked meatballs. No thawing needed—just place in slow cooker with sauce and cook on HIGH for 2 hours.
Don’t overmix meat mixture—this creates tough, dense meatballs. Mix until just combined.
Chilling formed meatballs before cooking helps prevent them falling apart.
For extra moisture in lean meat, add 2 tablespoons olive oil or soak breadcrumbs in 3 tablespoons milk first.
Sauce too thin? Simmer uncovered for 10-15 minutes or add cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).
Make ahead: Refrigerate cooked meatballs in sauce for up to 4 days or freeze for up to 3 months.
Reheat gently in slow cooker on LOW or simmer on stovetop until heated through (165°F).
Instant Pot option: Pressure cook on HIGH for 8 minutes, quick release.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours (slow cooker) or 30 minutes (oven)
- Category: Appetizer, Main Course
- Method: Slow Cooker, Baking
- Cuisine: American
Nutrition
- Serving Size: 4 meatballs
- Calories: 285
- Sugar: 18g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 75mg
Keywords: cranberry meatballs, christmas meatballs, holiday appetizer, slow cooker meatballs, party meatballs, make ahead appetizer