Sweet and tangy, these cranberry meatballs simmer in a velvety mix of jellied cranberries, chili sauce, and a splash of orange juice. Cozy, saucy, and savory!
There’s something about saucy meatballs bubbling away in the kitchen that just feels right. Like, light-a-candle-and-let’s-not-worry-about-dinner kind of right. These little flavor bombs aren’t fussy to make, either—they ride that perfect line between “fancy party snack” and “midweek comfort food in stretchy pants.”
What we’ve got here is a breezy mix-and-simmer situation. The cranberry gives a jammy sweetness that plays nicely with the heat from the chili sauce. Orange juice cuts in with a little acidity (hello, balance), and brown sugar just leans in for a little extra warmth. Whether you’re tossing them in a pot for a party appetizer or cozying up with them on a Thursday night, these cranberry meatballs play nice with whatever you’ve got going on.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Cranberry Meatballs
We’re not reinventing the wheel here, just giving it some good sauce and a little sparkle. Here’s why these meatballs should probably already be in your kitchen.
- Ridiculously simple to make: You basically open things, stir them together, and heat. That’s it. No meatball rolling or existential crises.
- Great for make-ahead moments: You can start ’em early in a slow cooker or reheat them later, and they taste just as good.
- Perfect party finger food: Stick a toothpick in one, plop it on a napkin, and watch people hover impatiently.
- Super adaptable: Saucy enough for rice, noodles, or just scooping directly onto your plate. Or into your face.
- Sweet meets savory in the best way: The cranberry and chili sauce combo gives cozy Thanksgiving-in-November party vibes, even in April.
- Three ways to cook ‘em: Stove, oven, or slow cooker… follow your mood (or kitchen cleanliness level).
Ingredient Notes
This is a low-ingredient, high-payoff recipe, and I love it for that. But a few little notes don’t hurt…
- Jellied cranberry sauce: You want the stuff that slides out of the can with a satisfying schlooop. It melts down beautifully into a glaze.
- Chili sauce: Not spicy! It’s more like a zippier ketchup. Think cocktail sauce, not Sriracha.
- Orange juice: Adds acidity and brightness. Fresh squeezed if you’re fancy, bottled if you’re efficient. Both totally fine.
- Brown sugar: A tablespoon or two softens the tartness without veering into syrupy territory.
- Frozen meatballs: Fully cooked ones make this brainlessly easy. Just grab a good-quality kind. Beef, turkey, plant-based—up to you.
- Chopped parsley or green onions: For jazz hands at the end. Optional, but such a nice color pop.
How To Make This Cranberry Meatballs
Whether you’ve got a skillet, slow cooker, or just a craving and an oven dish, this recipe kind of flexes with your needs. Let’s walk through it.
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Make the sauce on the stove: In a big skillet, toss in your cranberry sauce, chili sauce, orange juice, and brown sugar. Medium heat, please. Stir often. It’ll look a little chunky at first, then suddenly go all glossy and smooth. That’s your cue.
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Add the meatballs: Pour in the frozen meatballs, stir them around so they get properly cozy in the sauce, then lower the heat. Let them simmer for 15–20 minutes. The sauce will thicken up, and the meatballs will heat through. Stir occasionally so nothing sticks to the bottom and sulks.
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Slow cooker method (lazy luxe edition): Everything but the meatballs goes straight into your slow cooker. Stir until it looks saucy. Then add the meatballs, stir gently, and cook on LOW for 4 to 5 hours. No babysitting required, but a mid-way stir wouldn’t be rude.
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Oven version: Preheat to 350°F. Drop the frozen meatballs in a baking dish. Melt the cranberry sauce in the microwave (30-second bursts, stir, repeat). Mix in the other sauce ingredients, then pour all over the meatballs. Pop into the oven for 1 to 1.5 hours, giving them a stir halfway so the top ones don’t feel left out.
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Garnish and serve: Sprinkle with chopped parsley or green onions. Serve hot. Keep extra napkins nearby—sauce finds a way.
Storage Options
If you somehow don’t finish them all in one sitting (I salute your restraint), these cranberry meatballs are pretty chill in the storage department.
Let them cool to room temp before storing. In the fridge, they’ll keep for 3–4 days in an airtight container. Reheat on the stove over low or toss them in the microwave in short bursts (stir between rounds to avoid hot sauce lava, please).
Yes, you can absolutely freeze them. Just cool completely first, then pack into freezer-friendly containers or bags. They’ll keep for about 2 months. I like freezing individual portions to avoid a meatball monolith situation. To reheat, let them thaw overnight in the fridge or gently warm them straight from frozen on the stove or in a low oven. Add a splash of extra orange juice if the sauce has tightened up too much—it perks it right back up.
Variations and Substitutions
Once you’ve made the base recipe once, the possibilities to riff on it start whispering seductively in your ear… or maybe that’s just me in the spice aisle again.
- Spicy chili sauce: If you like a little heat, try a spicier version of chili sauce or stir in a teaspoon of sriracha or crushed red pepper.
- Homemade meatballs: Totally optional, but if you have a freezer stash of your own, go wild. Just cook them fully first.
- Cranberry relish or whole berry sauce: For a more rustic finish and texture, use whole berry cranberry sauce instead of jellied.
- Maple syrup swap: Out of brown sugar? A tablespoon of maple syrup lends that same sweet warmth.
- Extra citrus kick: Add orange zest along with the juice. It brightens everything up like a little edible sunshine.
- Plant-based twist: Use veggie meatballs. Just double-check that they’re pre-cooked before using.
What to Serve with Cranberry Meatballs
These cranberry meatballs walk that line between appetizer and main dish, so you’ve got options depending on your mood (and what’s lurking in the fridge).
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If you’re serving them as a meal: Something smooth and starchy makes a dreamy partner. I love these truffle mashed potatoes with their rich, creamy texture. They mellow out the zingy sauce perfectly.
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For low-effort party vibes: Slide them onto a platter with toothpicks and maybe put out tiny forks (you fancy). Add crackers or a simple cheese board for contrast and crunch.
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Need a veg side? A tangle of garlicky sautéed greens or something crisp and clean like a celery salad balances the sweet-savory sauce.
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Classic comfort? Serve them with white rice or egg noodles. Let that sauce puddle around the edges like a cozy blanket. Maybe light a candle, too. You’ve earned a vibe.
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For a color-punchy holiday spread: These would sit beautifully with a dish like pan-seared salmon with pomegranate reduction. Pink meatballs and red pomegranate glaze? The drama!
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make cranberry meatballs ahead of time?
Yes yes yes! These meatballs reheat like champs. You can prepare them fully, then stash them in the fridge for up to 4 days or freeze them for up to 2 months. Just warm them gently (stovetop, oven, or slow cooker on warm) and maybe add a splash of orange juice if the sauce thickened a bit much. They’re super forgiving, which is kind of their charm.
Can I use homemade meatballs instead of frozen?
Totally! Just make sure they’re fully cooked before adding them to the sauce. Since the recipe doesn’t include a long cooking period for raw meat, you want those babies browned and cooked through already. Whether they’re beef, turkey, pork, or veggie, they’ll work beautifully in that cranberry-chili-sugar bath.
What kind of chili sauce should I use?
Look for something like Heinz chili sauce—not the super spicy Asian kind (unless you’re intentionally going zingy). It’s thicker than ketchup and has a nice tang with just a tiny kick. Basically, it’s the kind that lives near the cocktail sauce at the store. If it says “good with shrimp,” you’re probably in the right aisle.
How do I keep the meatballs warm for a party?
Slow cooker to the rescue. Once everything’s cooked, flip your slow cooker to WARM and keep the lid on. Give them a stir now and then, and they’ll stay piping hot and juicy for hours. No babysitting needed—just occasional spoon checks for quality control (aka sneaky bites).
Easy Cranberry Meatballs
Ingredients
Meatballs & Sauce
- 1 14-oz can (397 g) jellied cranberry sauce
- 1 12-oz bottle (340 g) chili sauce such as Heinz (not spicy, similar to cocktail sauce)
- 1/3 cup (80 ml) orange juice fresh or bottled
- 2 tbsp (24 g) brown sugar
- 2 lb (900 g) frozen fully-cooked meatballs beef, turkey, or plant-based
For Serving (Optional)
- chopped fresh parsley or green onions for garnish
Equipment
- Large skillet
- Slow cooker
- Oven-safe Baking Dish
Instructions
- For Stovetop: In a large skillet over medium heat, combine the jellied cranberry sauce, chili sauce, orange juice, and brown sugar. Stir often until the sauce is smooth and glossy.
- Add the frozen meatballs and toss to coat. Lower heat and simmer, covered, for 15–20 minutes, stirring occasionally, until the meatballs are heated through and the sauce has thickened.
- For Slow Cooker: Add the cranberry sauce, chili sauce, orange juice, and brown sugar to the slow cooker. Stir until combined. Add frozen meatballs, stir gently, cover, and cook on LOW for 4–5 hours, stirring once or twice.
- For Oven: Preheat oven to 350°F (175°C). Place frozen meatballs in a large baking dish. Melt cranberry sauce in microwave, stir in chili sauce, orange juice, and brown sugar. Pour sauce over the meatballs. Cover with foil and bake 1–1.5 hours, stirring halfway.
- Garnish with chopped parsley or green onions if desired. Serve hot as an appetizer (with toothpicks) or main dish.
