Cranberry-Barbecue Meatballs | Midwest Living

Cranberry-Barbecue Meatballs

Cranberry-Barbecue Meatballs

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  • Makes: 64 servings
  • Prep 15 mins
  • Cook 4 hrs to 5 hrs on low or 2 to 2-1/2 hours on high

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Three ingredients and a slow-cooker are all you need for a crowd-pleasing appetizer.


  • 2 16 - ounce packages frozen cooked plain meatballs, thawed (32 meatballs each)
  • 1 16 - ounce can jellied cranberry sauce
  • 1 cup barbecue sauce


  1. In a 3-1/2- or 4-quart slow cooker place meatballs. In a medium bowl combine cranberry sauce and barbecue sauce. Pour over meatballs in cooker; stir to coat.
  2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Serve meatballs with toothpicks. If desired, keep warm on low-heat setting for up to 2 hours. Makes 64 meatballs.


  • Saucepan variation: In a large saucepan combine thawed meatballs and desired sauce. Heat to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes minutes or until heated through, stirring occasionally.


  • Cranberry-Chipotle Meatballs: Add 1 to 2 tablespoons finely chopped chipotle chile peppers in adobo sauce to the cranberry-barbeque sauce mixture.


  • Mexi-Meatballs: Substitute one 16-ounce jar of salsa and one 10-ounce can of enchilada sauce for the cranberry sauce and barbecue sauce.

Nutrition Facts

(Cranberry-Barbecue Meatballs)

Servings Per Recipe 64, sat. fat (g) 2, iron (mg) 0, Fat, total (g) 4, chol. (mg) 5, High-Fat Meat () 1, Potassium (mg) 8, sodium (mg) 145, carb. (g) 4, pro. (g) 2, cal. (kcal) 57, sugar (g) 3, calcium (mg) 10

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