Easy Cranberry Meatballs

Prep Time 5

Cook Time 20

Total Time 25

Sweet, tangy, and ridiculously easy, these cranberry meatballs combine cranberry sauce, chili sauce, and orange juice for a glossy, stick-to-your-ribs appetizer or dinner. Cozy, crowd-pleasing, and made mostly with pantry and freezer staples!

PRINT PIN REVIEW SAVE

servings

Ingredients

For the Sauce

▢ 1 can (14 oz) (400 grams) jellied cranberry sauce or whole berry, if preferred
▢ 1 bottle (12 oz) (340 grams) chili sauce such as Heinz
▢ 1/4 cup (60 ml) orange juice fresh or bottled
▢ 2 tablespoons (25 grams) brown sugar optional, to taste

Meatballs

▢ 2 pounds (900 grams) frozen fully cooked meatballs beef, turkey, chicken, or veggie

For Serving (Optional)

▢ chopped parsley or green onions for garnish

Equipment

▢
Large Skillet or Dutch Oven
▢
Slow cooker (optional)

Instructions

Make the Sauce: In a large skillet, Dutch oven, or slow cooker insert, combine the cranberry sauce, chili sauce, orange juice, and brown sugar (if using). Stir and heat over medium until smooth and glossy—breaking up the cranberry sauce as it melts.
Add Meatballs: Stir in frozen meatballs, making sure each is coated well with sauce. No need to thaw in advance.
Simmer/Bake: For stovetop, bring to a gentle simmer, cover, and cook over low heat for 15–20 minutes, stirring occasionally, until meatballs are heated through and sauce is thick and glossy. For slow cooker, cook on LOW for 4–5 hours. For oven, preheat to 350°F (175°C); bake covered in a large dish for 30–35 minutes, stirring halfway (see linked baked version for detail).
Garnish & Serve: Sprinkle with chopped parsley or green onion. Serve hot as an appetizer with toothpicks or over rice, mashed potatoes, or crusty bread as a main.

Notes

For a lower-sugar option, skip the brown sugar or use a no-sugar-added cranberry sauce. Try turkey or veggie meatballs for a lighter twist. Leftover sauce is excellent spooned over rice! For baked instructions and more tips, see this version.

Nutrition