Bright, tangy cranberry sauce meets zesty chili sauce and juicy, ready-made meatballs in these cranberry meatballs. Just add orange juice and brown sugar!
If you like your food with a little sweet, a little savory, and zero drama, you’re about to meet your new best weeknight buddy. These cranberry meatballs are sticky, saucy, and ridiculously low-effort. Like… one skillet or a slow cooker could basically do the work for you while you pretend to clean. The aroma alone? Cozy with a capital C. Slightly citrusy from the orange juice, warmed up by the brown sugar, and that cranberry–chili sauce duo is weird in the best Midwestern potluck kind of way. I say that lovingly.
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
These are cozy, fuss-free bites that come together without breaking a sweat. A sweet-saucy blanket over tender meatballs? Yes, please.
- Ridiculously simple to make: You just stir a few things together and toss in some frozen meatballs. Boom, done.
- Hello, three ways to cook: Whether you’re loyal to your skillet, crockpot, or oven, all roads lead to tasty town.
- Sweet, tangy, AND savory: It’s like a party in your mouth where cranberry sauce and chili sauce become best friends.
- Make-ahead magic: These hold up like champs and might even taste better the next day—perfect for leftovers or parties.
- App or entrée, you decide: Serve ‘em with toothpicks or pile over rice. They clean up nicely in both roles.
- Smells like the holidays (but in a chill way): That warm, fruity aroma cozies up the whole kitchen without trying too hard.
Ingredient Notes
We’re keeping things delightfully simple here—think store-bought sauces and pre-cooked meatballs meeting their saucy destiny.
- Jellied cranberry sauce: This is the kind that shimmies out of the can in one glorious ploop. It melts into a glossy sweet base with a tart zing.
- Chili sauce: Think Heinz or any similar bottle. Slightly spicy, tomato-y, and plays nice with the cranberry.
- Orange juice: Gives everything a gentle citrusy lift. Fresh squeezed or the bottled stuff? Both work just fine.
- Brown sugar: Optional but lovely. It softens the tang and rounds out the brightness with a caramel warmth.
- Frozen, fully cooked meatballs: Choose your favorite—beef, turkey, even plant-based if that’s your thing. No judgment.
- Chopped parsley or green onions: Totally optional garnish, but they add that fresh pop and a little fancy moment.
How To Make This Cranberry Meatballs
You barely need a game plan, to be honest. Just a spoon, a heat source, and a little patience while the sauce gets happy.
- Pick your cooking method: You’ve got options! Stovetop if you’re short on time, oven for that slow-baked coziness, or slow cooker if you’d rather set-it-and-ignore-it. I’ll break ‘em each down.
- For stovetop mavens: In a big skillet, stir together the cranberry sauce, chili sauce, orange juice, and brown sugar over medium heat. Don’t worry if it looks lumpy at first—it’ll smooth out as it warms up.
- Add meatballs once sauce is smooth: Gently plop them in and stir so they’re all cosy in their sauce bath. Then lower the heat and simmer for 15 to 20 minutes. It’ll thicken up a bit and smell like cocktail party heaven.
- Slow cooker crew, gather ‘round: Dump all the sauce ingredients into the pot first and stir until it looks relatively blended. Add meatballs, stir to coat, then cook on LOW for 4 to 5 hours. Give a lazy stir now and then if you remember.
- Oven traditionalists, I got you: Preheat to 350°F and arrange frozen meatballs in a big baking dish. In a bowl, microwave the cranberry sauce in short bursts till it melts, then stir in the other sauce stuff. Pour over the meatballs, stir a little, then bake for 60 to 90 minutes. Stir halfway through so nobody gets left behind.
- Finishing touches: Right before serving, sprinkle with chopped parsley or green onions for a tiny pop of freshness. Or skip it if you’re hungry and impatient. Same.
Storage Options
Oh yes, you can totally make these ahead—or stash leftovers for a lazy lunch later.
If you’ve got some extra, let the meatballs cool to room temp first. Then pop them in an airtight container and store them in the fridge. They’ll hold up beautifully for 3 or 4 days. The flavors even deepen a bit, in that mysterious “next-day better” kind of way.
Wanna freeze them? Go for it. Scoop into a container or freezer bag once cooled, get the air out (as much as you reasonably can), and freeze for up to 3 months. Let them thaw overnight in the fridge before reheating.
To reheat, use the microwave if you’re feeling fast and lazy—but do it in short bursts, stirring in between so things don’t detonate. Or warm gently on the stovetop over low heat, adding a splash of water or juice if the sauce gets too thick.
Variations and Substitutions
Feel like tweaking? Or just need to use what you’ve got? Here’s how to improvise without wrecking the deliciousness.
- Swap the cranberry sauce: Try whole berry instead of jellied if you like it chunkier and a bit more tart. Works just as well.
- BBQ crossover moment: Replace the chili sauce with barbecue sauce for a smokier vibe. It’s weirdly good.
- Make it spicy: Add a splash of sriracha or throw in red pepper flakes if you want it to kick back a little.
- Meatball alternatives: Turkey or chicken meatballs are lighter options, or go plant-based if you’re aiming vegetarian. The sauce doesn’t judge.
- Fancy flavor boost: Stir in a splash of balsamic vinegar or add a pinch of garlic powder. Just enough to make people ask, “Ooh, what’s in this?”
What to Serve with Cranberry Meatballs
Depending on your mood (and maybe the size of your plate), you’ve got lots of pairing options coming your way.
- White rice or jasmine rice: These saucy meatballs love a soft, starchy base to soak into. Jasmine rice brings a subtle floral note that plays nicely with the tangy sauce—and bonus, it’s quick.
- Mashed potatoes: If you want comfort food energy, this is it. The sweet-savory sauce is dreamy pooled over smooth, creamy mash. Trust.
- Toothpicks and napkins: Going full party appetizer mode? Just stick ’em on a platter, toothpicks at the ready, and watch them disappear. Works especially well alongside Grinch cake pops for a holiday spread that’s both weird and wonderful.
- Roasted Brussels sprouts or green beans: Gotta have something green on the plate (or so I’ve been told). The veggie bitterness balances the sauce’s sweetness in a solid way.
- Crusty bread: Just for sopping purposes. That sauce is gold, and you deserve every last drop.
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
Do you need to thaw the frozen meatballs first?
Nope, that’s the beauty of it! Since you’re using fully cooked frozen meatballs, they go straight into the pan, slow cooker, or oven without thawing. Just make sure you give them enough time to heat all the way through—the sauce will help them stay juicy as they warm.
Can I use homemade meatballs instead?
Absolutely, as long as they’re cooked! This recipe is super flexible. If you’ve got meatballs from scratch hanging out in your freezer or fridge (go you), just swap ‘em in one-for-one. Just be gentle when stirring so they don’t fall apart in the sauce.
How do I prevent the sauce from burning in the slow cooker?
Slow cookers aren’t usually high-risk for burning, but stirring once or twice during the cooking time helps keep things even. Also, make sure you’re using LOW heat and not accidentally switching it to high—happens more than you’d think! If your cooker runs hot, you can add a splash of water or orange juice to thin things out.
Can I make this in the oven instead?
Yes, and it’s downright lovely that way. Actually, if you’re curious about baking them from start to finish, here’s the full scoop on cranberry meatballs in the oven. Longer cook time, but totally worth it for that baked-in flavor.
Easy Cranberry Meatballs
Ingredients
Sauce
- 1 can (397 g) jellied cranberry sauce about 14 ounces
- 1 bottle (340 g) chili sauce about 12 ounces, such as Heinz
- 1/2 cup (120 ml) orange juice fresh or bottled
- 2 tbsp (25 g) brown sugar optional, to taste
Meatballs
- 2 lb (900 g) frozen, fully cooked meatballs beef, turkey, or plant-based
Garnish (optional)
- chopped fresh parsley or green onions for serving
Equipment
- Large Skillet or Sauté Pan
- Slow cooker
- Oven-safe Baking Dish
- Mixing bowl
- Microwave (optional)
- Spoon or spatula
Instructions
- Choose your cooking method: Stovetop, oven, or slow cooker all work for this recipe (see details below).
- Stovetop Method: In a large skillet, combine cranberry sauce, chili sauce, orange juice, and brown sugar. Heat over medium, stirring until the mixture is smooth and starting to bubble.
- Add frozen meatballs and toss to coat. Bring to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally, until meatballs are heated through and the sauce has thickened.
- Slow Cooker Method: Add cranberry sauce, chili sauce, orange juice, and brown sugar to the slow cooker and whisk to combine. Add frozen meatballs and stir to coat. Cook on LOW for 4-5 hours, stirring once or twice if possible, until heated through and saucy.
- Oven Method: Preheat oven to 350°F (175°C). Arrange frozen meatballs in a large baking dish. In a microwave-safe bowl, melt the cranberry sauce slightly, then stir in chili sauce, orange juice, and brown sugar until smooth. Pour sauce over meatballs and stir to coat. Bake for 60-90 minutes, stirring once or twice, until bubbly and hot.
- Finish & Serve: Garnish hot meatballs with chopped parsley or green onions if desired. Serve as an appetizer with toothpicks or as a main with rice, mashed potatoes, or crusty bread.
