Crockpot Cranberry Meatballs Recipe

Rainy afternoons call for comfort food, don’t they? I’ve been making these Crockpot Cranberry Meatballs for years, ever since I stumbled upon a slightly sad-looking bag of cranberries in the back of the freezer. After a few attempts (some a bit too tart, according to young George!), I finally landed on this version, which is just the right balance of sweet, tangy, and savoury. The kids adore them, and honestly, it’s a lifesaver on busy weeknights. I promise you, these easy-peasy meatballs will become a family favourite in your house too!

Why This Recipe Works

Let’s be honest, we all need recipes that are straightforward and reliable. These Crockpot Cranberry Meatballs tick all the boxes for a busy family like mine. After 8+ years of home cooking, I’ve learned what works and what doesn’t. This recipe works because it’s:

• Incredibly easy: Simply toss everything in the slow cooker and let it do its thing.
• Child-approved: Even my pickiest eater (ahem, Matilda) loves these! The sweetness of the cranberry sauce makes them irresistible.
• Budget-friendly: You can use frozen meatballs to keep costs down.

Ingredients

• 1 kg frozen meatballs (approx. 50-60 meatballs)
• 400g can cranberry sauce (whole berry or jellied, your preference)
• 300ml chilli sauce (something like Heinz chilli sauce is perfect)
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• ½ teaspoon onion powder

Ingredient Notes

Let’s chat ingredients, shall we? Here’s a breakdown:

• Frozen Meatballs: These are the backbone of the recipe and make it super quick. I usually buy a large bag from Tesco or Sainsbury’s. You can use beef, pork, or even turkey meatballs.
• Cranberry Sauce: Whole berry or jellied cranberry sauce works equally well. I’ve even used leftover cranberry sauce from Christmas dinner! Don’t go fancy here; the canned stuff is perfect.
• Chilli Sauce: This adds a nice kick, but it’s not overpowering. If you’re worried about the spice, start with a smaller amount and taste as you go. Anything like Heinz chilli sauce is great.
• Worcestershire Sauce: This adds a lovely depth of flavour. Don’t skip it! You can find it in most supermarkets.
• Brown Sugar: Soft brown sugar adds a rich molasses note. You can use granulated sugar in a pinch, but the flavour won’t be quite the same.

Step-by-Step Instructions

Right then, let’s get cooking! This is so easy, even the kids could (almost) do it.

1. Step 1: Place the frozen meatballs in your slow cooker. No need to thaw them first. They’ll cook perfectly in the sauce. I use a 3.5-litre slow cooker for this recipe.
2. Step 2: In a large bowl, whisk together the cranberry sauce, chilli sauce, brown sugar, Worcestershire sauce, garlic powder, and onion powder. Make sure everything is well combined. This creates that lovely sweet and tangy base.
3. Step 3: Pour the sauce over the meatballs, making sure they’re evenly coated. Give it all a good stir to ensure every meatball is getting its fair share of flavour.
4. Step 4: Cover the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours. The meatballs are ready when they’re heated through and the sauce has thickened slightly. You’ll know because the kitchen will smell absolutely divine! Through trial and error, I’ve learned that cooking them on low for longer gives the best flavour.
5. Step 5: Give the meatballs a final stir before serving. And that’s it! Couldn’t be simpler, could it?

My Kitchen Tips & Tricks

Here are a few of my hard-earned tips to help you nail this recipe:

• Don’t overcook: Overcooked meatballs can become dry and rubbery. Keep an eye on them, especially if cooking on high.
• Spice it up (or down): If you like a bit more heat, add a pinch of red pepper flakes to the sauce. For a milder flavour, reduce the amount of chilli sauce.
• Thicken the sauce: If the sauce is too thin for your liking, mix a tablespoon of cornflour with a tablespoon of cold water, then stir it into the slow cooker during the last 30 minutes of cooking.
• Make it ahead: You can easily prepare the sauce in advance and store it in the fridge for up to 24 hours. Just pour it over the meatballs when you’re ready to cook.
• Serve with toothpicks: For a party or buffet, serve these meatballs with toothpicks for easy snacking.
• Kid-friendly adjustment: My children prefer the cranberry meatballs served over mashed potatoes.
• Freezer trick: If you want to freeze some for later, let them cool completely before transferring them to freezer bags.

Storage & Meal Prep

Let’s talk about storing and prepping these beauties:

• Storage: Leftover meatballs can be stored in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat the meatballs in the microwave or on the hob until heated through. I usually add a splash of water to prevent them from drying out.
• Make-ahead: As mentioned earlier, you can prepare the sauce ahead of time. You can also cook the meatballs completely and then reheat them later.
• Batch cooking: This recipe is perfect for batch cooking! Make a double or triple batch and freeze the extra portions for easy weeknight meals.

Substitutions & Variations

Want to tweak the recipe? Here are a few ideas:

• Gluten-free: Use gluten-free meatballs and Worcestershire sauce.
• Dairy-free: This recipe is naturally dairy-free.
• Vegetarian: While I haven’t personally tried it, you could use vegetarian meatballs. Let me know if you try it and how it turns out!
• Seasonal variations: Add a sprinkle of orange zest or a pinch of cinnamon to the sauce for a festive twist during the Christmas season.
• Ingredient swaps: Brown sugar can be swapped for maple syrup or honey for a slightly different flavour.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely! You can prepare the sauce and store it in the fridge overnight. Just pour it over the meatballs in the slow cooker the next day. I wouldn’t recommend leaving the meatballs in the sauce overnight before cooking, as they might get a bit soggy.

How do I know when the meatballs are done?

The meatballs are done when they’re heated through and the sauce has thickened slightly. The internal temperature of the meatballs should reach 74°C (165°F). But honestly, I just check that they’re piping hot and the sauce looks nicely glossy.

Can I use fresh cranberries instead of cranberry sauce?

You can, but you’ll need to adjust the sweetness and cooking time. I’d recommend simmering the fresh cranberries with sugar and a little water until they burst and thicken before adding them to the slow cooker. It’s a bit more faff, and I find the canned sauce much easier.

How do I store leftovers properly?

Store leftover meatballs in an airtight container in the fridge for up to 3 days. Make sure they’ve cooled down completely before refrigerating.

Will my children enjoy this recipe?

In my experience, most children love these meatballs! The sweet and tangy sauce is very appealing. But, of course, every child is different. My Matilda wasn’t a fan of the tang at first so I started with a smaller amount of chili sauce.

Can I scale this recipe for a larger or smaller family?

Yes, you can easily scale this recipe up or down. Just adjust the ingredient quantities accordingly. For a smaller family, halve the recipe. For a larger gathering, double or triple it.

Can I make this in the oven?

Yes, absolutely. Preheat your oven to 180°C (350°F). Place the meatballs in an oven-safe dish, pour the sauce over them, and bake for about 30-40 minutes, or until the meatballs are heated through and the sauce is bubbly.

Serving Suggestions

These Crockpot Cranberry Meatballs are incredibly versatile. Here are a few serving ideas:

• Over rice or mashed potatoes: This is a classic and comforting combination.
• In a sandwich or slider: These meatballs make a fantastic filling for a quick and easy lunch.
• As an appetizer: Serve them with toothpicks for a party or buffet.
• With pasta: Toss them with your favourite pasta for a simple and satisfying meal.

My family usually enjoys these meatballs with a simple green salad or some steamed broccoli. Portion sizes depend on appetites, but I usually allow about 5-6 meatballs per person.

So there you have it my go-to recipe for Crockpot Cranberry Meatballs. It’s a lifesaver on busy days, and it always brings a smile to my family’s faces. I truly hope you give it a try. And please, do let me know what you think in the comments below. I love hearing from you all! Don’t forget to check out some of my other family-friendly recipes here at FamiliesRecipes.com. And if you really fancy it, why not join our email community for more tasty inspiration sent straight to your inbox? Happy cooking!

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