Slow Cooker Cranberry-Chili Meatballs

There is one recipe that makes an appearance at every single holiday party I host, and it’s the one that’s always gone first: these Slow Cooker Cranberry-Chili Meatballs. They are the absolute definition of a holiday showstopper—they’re incredibly delicious, effortless to make, and your slow cooker does all the work for you!

We’re making simple, tender, and juicy homemade meatballs, giving them a quick sear for maximum flavor, and then letting them simmer away in the most addictive sweet and spicy sauce. It’s a simple, magical combination of whole berry cranberry sauce, classic chili sauce, and a few secret ingredients that create a deep, complex flavor. They are the perfect warm, savory, and satisfying appetizer for any chilly evening or festive get-together.

Why You’ll Love This Recipe

• The Ultimate Party Food: They’re a set-it-and-forget-it dream. Let them simmer in the slow cooker and your guests can serve themselves.
• Insanely Addictive Sauce: The sweet and spicy cranberry-chili sauce is a classic for a reason. It’s the perfect balance of flavors and is incredible with the savory meatballs.
• “SUPER Delicious” Flavor: We’re browning the meatballs first and adding a secret splash of soy sauce and orange zest to the sauce, which adds a deep, savory umami flavor and a bright, zesty finish that takes these over the top.

Step-by-Step Instructions

Let’s make the easiest party appetizer ever. Here’s how.

First, let’s gather our simple, flavor-packed ingredients.

Next, the fun part: rolling the meatballs. This is our hands-on “smash” moment. We’ll gently mix our meatball ingredients and roll them into uniform balls.

Now for our flavor-building secret weapon: the sear. We’ll give the meatballs a quick sear in a hot skillet before they go into the slow cooker. This step creates a beautiful, caramelized crust that adds a massive amount of flavor to the finished dish.

Finally, let the slow cooker do the work! Place the browned meatballs in the slow cooker, pour over your simple, 3-ingredient sauce, and let it simmer away.

A final “sprinkle” of fresh parsley, and you’re ready for the party.

Ava’s Notes

• Don’t Skip the Sear! I know it’s an extra step, but browning the meatballs before they go into the slow cooker is the key to the best flavor and texture. It’s totally worth it!
• What Kind of Chili Sauce? You’re looking for the classic, Heinz-style chili sauce you find in the ketchup aisle, not a spicy Asian chili-garlic sauce.
• Make it a Meal: These meatballs are also incredible served over creamy mashed potatoes or rice for a super easy and delicious weeknight dinner.

Slow Cooker Cranberry-Chili Meatballs

0.0 from 0 votes

Servings

12-15

servings

Prep time

20

minutes

Cooking time

2

hours 

Total time

2

hours 

20

minutes

The ultimate set-it-and-forget-it holiday appetizer. Tender homemade meatballs simmered in a sweet, spicy, and incredibly addictive cranberry-chili sauce.

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Ingredients

• For the Meatballs:

• 2 lb ground beef (80/20 is great)

• 1 c panko breadcrumbs

• 2 large eggs, lightly beaten

• 1/4 c finely chopped parsley

• 2 cloves garlic, minced

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tbsp olive oil, for searing

• For the Sauce:

• 1 14 oz whole berry cranberry sauce

• 1 bottle Heinz chili sauce

• 1 tbsp soy sauce

• zest of one orange

Directions

• Make the Meatballs: In a large bowl, use your hands to gently combine the ground beef, panko breadcrumbs, beaten eggs, parsley, garlic, salt, and pepper. Do not overmix. Roll the mixture into 1.5-inch meatballs (you should get about 30-35).
• Sear the Meatballs: Heat the olive oil in a large skillet over medium-high heat. Working in batches, sear the meatballs on all sides until they are nicely browned. They do not need to be cooked through.
• Make the Sauce: While the meatballs are browning, whisk together the whole berry cranberry sauce, chili sauce, soy sauce, and orange zest in the bottom of your slow cooker.
• Slow Cook: As the meatballs are browned, transfer them directly into the sauce in the slow cooker. Once all the meatballs are in, gently stir to coat them in the sauce. Cover and cook on LOW for 2-3 hours or on HIGH for 1-1.5 hours, until the meatballs are cooked through and the sauce is bubbling.
• Serve: Keep the slow cooker on the “Warm” setting for serving. Garnish with a final “sprinkle” of fresh parsley.

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