Slow Cooker Cranberry Meatballs


This recipe for slow cooker cranberry meatballs comes from my mother. She has been making them ever since I can remember. As a child, she always served them with spaghetti. Now some people, like my dad and my husband, like to use the leftover sauce from the slow cooker to top their pasta with. Others, like my mom and myself, prefer regular spaghetti sauce to go with them. Either way, these meatballs are the best I have ever tasted. Soft on the inside, slightly crisp on the outside, zippy from the chopped onion, and slightly sweet from the cranberry sauce, they are as unique as they are delicious.

Slow Cooker Cranberry Meatballs
Prep time
Cook time
Total time
Serves: 4-6
  • 1 bottle Heinz chili sauce
  • 1 can cranberry sauce
  • ½ cup light brown sugar, packed
  • ------------
  • 1 lb. lean ground beef
  • 1 large egg
  • ½ cup bread crumbs
  • ½ onion, finely chopped
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • dash of pepper
  1. In the bottom of a slow cooker, whisk together the chili sauce, cranberry sauce, and light brown sugar.
  2. Combine the ground beef, egg, bread crumbs, onion, oregano, salt, and dash of pepper. (Use your hands to mix together well). Spoon out large tablespoons of meat, roll into balls, and place on top of sauce in slow cooker. Cover and set to HIGH heat and cook for 1 and ½ hours. Turn to LOW heat and cook for an additional 2 hours.
  3. Serve meatballs and sauce on top of choice of noodles.
  4. Makes 30 meatballs


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