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Slow-cooked frozen meatballs in a sweet, tangy, and slightly spicy homemade cranberry BBQ sauce; perfect for parties and holiday gatherings.

Ingredients

Scale
  • 2 cups fresh cranberry sauce (homemade or store-bought)
  • ¼ cup hoisin sauce
  • ¼ cup ketchup
  • 3½ tablespoons red wine vinegar
  • 2 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • 2½ tablespoons hot sauce (optional, e.g., Frank’s RedHot)
  • 5 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon cayenne pepper (optional)
  • 1 cup fresh cranberries
  • 40 oz frozen party meatballs
  • Fresh parsley, chopped (for garnish)

Instructions

  1. If using homemade meatballs, bake or pan-sear them until set; set aside.
  2. Lightly spray the slow cooker insert or line it with a slow cooker liner.
  3. Whisk together cranberry sauce, hoisin sauce, ketchup, red wine vinegar, soy sauce, brown sugar, hot sauce (if using), minced garlic, ground ginger, and cayenne pepper (if using) in a medium bowl or directly in the slow cooker.
  4. Stir fresh cranberries into the sauce.
  5. Place frozen or prepared meatballs in a 6–8 quart slow cooker.
  6. Pour the cranberry sauce over the meatballs and stir gently to coat evenly.
  7. Cook on high for 2 hours or on low for 3–4 hours, until the sauce bubbles and meatballs are heated through.
  8. Stir once or twice during cooking to coat the meatballs and prevent sticking.
  9. If the sauce is too thin at the end, simmer a cup of sauce on the stove to reduce, or whisk 1–2 teaspoons cornstarch with cold water and stir it into the sauce while cooking on low until thickened.
  10. Switch slow cooker to warm setting to keep meatballs warm when done.
  11. Garnish with chopped fresh parsley before serving (optional).

Notes

Mini or party-sized meatballs work best for even coating and handling., For homemade meatballs, pre-bake or pan-fry to prevent sticking., Stir during slow cooking to evenly coat meatballs and prevent clumping., Adjust hot sauce quantity to control spice level; start mild for children., Use slow cooker liners or spray to ease cleaning and prevent sticking., These meatballs can be served as appetizers with toothpicks or over sides like rice or roasted vegetables., Freezer storage: Freeze leftovers in airtight containers up to 3 months; thaw overnight before reheating., Reheat leftovers in microwave in short bursts or gently in slow cooker on high or low., Sauce thickening options: simmer sauce separately or use cornstarch slurry., The recipe scales well; adjust ingredients to suit your slow cooker size.

Nutrition

Find it online: https://margorecipes.com/cranberry-meatballs/