Get ready to wow your taste buds with these 3 Ingredient Cranberry Meatballs, a delightful twist on a classic favorite! These bite-sized beauties are the life of the party, making every gathering feel like a festive celebration.
These little flavor bombs are super juicy and coated in a sweet-tangy cranberry glaze that’s simply irresistible. Perfect for any get-together, they’re the kind of dish that makes people say, “Who brought these amazing meatballs?!” Whether you're whipping them up for a party or just a cozy night in, cranberry meatballs are your ticket to a guaranteed crowd-pleaser. So, grab a plate, dig in, and enjoy the deliciousness!
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Try some of our other favorites, such as Easy Cheesy Zucchini Casserole, Creamy Cucumber Onion Tomato Salad, Cucumber Sweet Pepper Salad, or Southern Yellow Squash Casserole.
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What ingredients do I need for Cranberry Meatballs?
- meatballs
- cranberry sauce
- chili sauce
FAQs
If you’re using raw meatballs, browning them first can add extra flavor and help them hold together better, but it's not strictly necessary. If using frozen meatballs, you can skip this step.
Jellied cranberry sauce works great, but you can also use whole berry cranberry sauce for added texture and bursts of cranberry flavor.
Definitely! Some popular additions include a splash of orange juice for extra tang, a dash of soy sauce for depth, or even some sriracha for a spicy kick.
These meatballs are versatile! Serve them over rice, mashed potatoes, or noodles. They also make great party appetizers on their own.
Top Tips
- The cranberry sauce is the star of this dish. Use jellied or whole berry cranberry sauce for the base, and consider adding a bit of orange juice or zest for an extra layer of flavor.
- For the most tender and flavorful meatballs, cook them on low for 4-6 hours. This allows the flavors to meld together beautifully. If you're in a hurry, you can cook them on high for 2-3 hours.
- If possible, gently stir the meatballs halfway through the cooking time to ensure they are evenly coated with the sauce and prevent any sticking.
- Just before serving, garnish the meatballs with chopped fresh parsley or green onions for a pop of color and freshness.
- These meatballs can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the slow cooker on low until warmed through.
- You can freeze the cooked meatballs in their sauce for up to 2 months. Thaw overnight in the refrigerator before reheating in the slow cooker or on the stovetop.
How to make Cranberry Meatballs
- Place the frozen meatballs in the slow cooker.
- In a medium bowl, whisk together cranberry sauce, and chili sauce (or barbecue sauce), until smooth.
- Pour the sauce over the meatballs, ensuring they are evenly coated. Cover and cook on low for 4-6 hours or on high for 2-3 hours. Stir occasionally to ensure the meatballs are evenly coated with the sauce.
- Once the meatballs are heated through and the sauce is bubbly, serve them hot. Garnish with chopped fresh parsley or green onions if desired.
3 Ingredient Cranberry Meatballs
Ingredients
- 32 oz frozen meatballs
- 12 oz bottle of Chili Sauce
- 14 oz can jellied cranberry sauce
Instructions
- Place the frozen meatballs in the slow cooker.
- In a medium bowl, whisk together cranberry sauce, and chili sauce (or barbecue sauce), until smooth.
- Pour the sauce over the meatballs, ensuring they are evenly coated. Cover and cook on low for 4-6 hours or on high for 2-3 hours. Stir occasionally to ensure the meatballs are evenly coated with the sauce.
- Once the meatballs are heated through and the sauce is bubbly, serve them hot. Garnish with chopped fresh parsley or green onions if desired.
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