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5 from 2 votes

Crockpot Cranberry Meatballs

These Crockpot Cranberry Meatballs combine frozen meatballs, apple jelly, cranberry juice, and chili sauce for the perfect sweet and savory flavor. The rich, tangy sauce comes together with just a few simple ingredients and almost no prep time!
Prep Time5 minutes
Cook Time4 hours
Total Time4 hours 5 minutes
Course: Appetizer, dinner, Main Course
Cuisine: American
Keyword: Crockpot Cranberry Meatballs
Servings: 16 servings
Calories: 194kcal
Author: Jessica & Nellie

Ingredients

  • 1 pkg frozen meatballs about 80 meatballs
  • 10 oz jar apple jelly
  • ½ cup cranberry juice
  • ¼ cup ketchup
  • 2 TBSP brown sugar
  • 12 oz bottle chili sauce sweet if you don’t like spicy, hot chili sauce if you do!
  • 2 TBSP lemon juice

Instructions

  • In a large bowl, mix everything but the meatballs together and then add in the meatballs and stir to coat. Transfer it all in a crockpot and cook for 3 hours on high or about 4-5 hours on low. Serve over rice. Enjoy!

Notes

Store in an airtight container in the fridge for 3–4 days, or freeze for up to 2–3 months once cooled. Reheat in the microwave or on the stove, adding a splash of water or cranberry juice if needed to thin the sauce.

Nutrition

Calories: 194kcal | Carbohydrates: 20g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 349mg | Potassium: 235mg | Fiber: 1g | Sugar: 15g | Vitamin A: 170IU | Vitamin C: 7mg | Calcium: 16mg | Iron: 1mg