Every Christmas, I try to make something that brings everyone together around the kitchen — something a little unexpected but comforting at heart. A few years ago, during one of our snowy Asheville holidays, I found myself staring at a jar of cranberry sauce, a bag of frozen meatballs, and not much else in the fridge. Dinner inspiration was running on caffeine and Christmas spirit.
So, I tossed those meatballs in the slow cooker, whisked the cranberry sauce with a little orange zest, brown sugar, and Worcestershire sauce, and hoped for a miracle. Two hours later, my kitchen smelled divine — sweet, tangy, and savory all at once.
When my family gathered around the counter to “taste test,” the silence that followed spoke volumes. Then my husband looked at me and said, “Rosie, these might be the best Christmas meatballs ever.”
And he was right. These Best Christmas Cranberry Meatballs are now a holiday must-have in our home. They’re festive, flavorful, and so easy you can whip them up while the tree lights twinkle and the carols play in the background. Whether you’re hosting a holiday party, bringing a dish to share, or just craving something warm and nostalgic, these meatballs hit every note — tangy, sweet, savory, and full of love.
Table of Contents
Why You’ll Love Best Christmas Cranberry Meatballs
- Festive Flavor: Tart cranberries meet savory meatballs for the perfect sweet-and-salty balance.
- Effortless: Just mix, pour, and let your slow cooker do the work.
- Perfect for Parties: They stay warm and glossy in the crockpot all evening long.
- Make-Ahead Friendly: You can prep everything a day in advance.
- Kid and Crowd Approved: Even picky eaters come back for seconds.
- Freezer Friendly: Make a batch now and enjoy them later.
If you’re as cranberry-obsessed as I am during the holidays, you’ll also love my Cranberry Orange Chicken and Baked Cranberry Brie Bites — both bursting with festive flavor.
Ingredients
Here’s what you’ll need to make a big festive batch (about 6–8 servings):
For the Meatballs
- 2 lbs frozen fully-cooked meatballs (beef or turkey work great)
Or make your own:- 1½ lbs ground beef or turkey
- ½ cup breadcrumbs
- ¼ cup grated onion
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Worcestershire sauce
For the Cranberry Sauce
- 1 can (14 oz) whole-berry cranberry sauce
- 1 cup barbecue sauce (choose a smoky or sweet variety)
- ¼ cup brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Zest and juice of ½ orange
- Pinch of salt
- Optional: a splash of apple cider vinegar for brightness
Step-by-Step Instructions
Step 1: Prepare the Sauce
In a medium saucepan, combine cranberry sauce, barbecue sauce, brown sugar, Worcestershire sauce, Dijon mustard, orange zest, and orange juice. Stir over medium heat until the mixture is smooth, glossy, and gently bubbling — about 5 minutes.
The scent of oranges and cranberries fills the kitchen like a Christmas candle — bright, fruity, and cozy all at once.
Step 2: Add the Meatballs
Place your frozen (or homemade) meatballs into your slow cooker. Pour the warm cranberry sauce over the top and toss to coat evenly.
If you’re making homemade meatballs, brown them first in a skillet with a touch of oil — just enough to seal in flavor before adding them to the crockpot.
Step 3: Let the Crockpot Work Its Magic
Cover and cook on Low for 3–4 hours or High for 2 hours, stirring occasionally so every meatball gets its fair share of sauce.
By the time the timer beeps, the sauce will have thickened into a gorgeous, sticky glaze that clings to each meatball — ruby red and shiny, like ornaments on your holiday table.
Step 4: Serve and Enjoy
Transfer the meatballs to a serving dish or leave them right in the crockpot for parties. Garnish with a little orange zest and fresh thyme or parsley.
They’re equally at home next to mashed potatoes and green beans for dinner or on toothpicks at your Christmas cocktail party. Either way, they’ll be the first thing to disappear.
How to Serve Best Christmas Cranberry Meatballs
When I serve these Best Christmas Cranberry Meatballs, I like to keep things festive and easy. For holiday parties, I place the crockpot right on the buffet table, set it to “warm,” and add a small dish of toothpicks on the side. Guests can help themselves, and the meatballs stay perfectly saucy all evening.
For dinner, I spoon them over fluffy mashed potatoes or buttered egg noodles — the tangy cranberry glaze seeps down into the starch and makes every bite taste like Christmas dinner. A sprinkle of orange zest or fresh herbs makes them look as good as they taste.
How to Store Best Christmas Cranberry Meatballs
If you have leftovers (which rarely happens), let the meatballs cool completely, then store them in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently in a saucepan or your crockpot on “low” until heated through. Add a splash of broth or water to loosen the sauce if needed.
For longer storage, freeze the cooked meatballs with sauce in freezer-safe bags for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
I like to keep a bag tucked away in the freezer for those unexpected December evenings when friends drop by. There’s nothing like pulling out a batch of these glossy, cranberry-glazed meatballs to make a night instantly festive.
Tips to Make Best Christmas Cranberry Meatballs Perfect
- Choose your meat wisely: Beef makes them rich, turkey keeps them light.
- Use whole-berry cranberry sauce for better texture and tang.
- Don’t skip the orange zest — it lifts the flavor beautifully.
- Adjust the sweetness: Add a bit more BBQ sauce for smoky depth, or vinegar for tang.
- Homemade = extra love: If time allows, make your own meatballs for tender texture.
- Keep them warm: Set the crockpot to “warm” at your party — the glaze stays shiny and thick.
- Add flair: Garnish with fresh herbs, orange peel curls, or even sugared cranberries for a festive touch.
These little details make your Best Christmas Cranberry Meatballs feel extra special — like the kind of dish people will talk about long after the tree comes down.
Variations of Best Christmas Cranberry Meatballs
Spicy Cranberry Meatballs: Add 1 teaspoon crushed red pepper flakes or a splash of hot sauce to the glaze.
- Cranberry Turkey Meatballs: Use ground turkey and lighter BBQ sauce for a leaner version.
- Cranberry-Apple Meatballs: Add ½ cup apple jelly to the sauce for a sweeter holiday flavor.
- Cranberry-Balsamic Meatballs: Stir in 1 tablespoon balsamic vinegar for tangy richness.
- Oven-Baked Version: Place coated meatballs in a baking dish, cover with foil, and bake at 350°F for 25–30 minutes.
- Cocktail Style: Keep them on toothpicks and serve as party appetizers.
No matter which twist you try, they’ll still taste like Christmas in every bite — cozy, bright, and just a little bit nostalgic.
FAQs
1. Can I make these ahead of time?
Absolutely. Mix the sauce and meatballs in your crockpot insert the night before. Refrigerate, then cook on Low the next day.
2. Can I use homemade cranberry sauce?
Yes! It makes them even more special. Just use 1½ cups homemade sauce instead of canned.
3. Can I bake these instead of using the slow cooker?
Definitely. Bake them at 350°F for about 25 minutes until hot and bubbly.
4. How do I keep them warm for a party?
Keep the crockpot on the “Warm” setting and stir occasionally.
5. What goes well with them?
Mashed potatoes, rice, egg noodles — or serve them alongside Christmas Stuffed Beef Tenderloin for a full holiday feast.
Final Thoughts
Every Christmas, my kitchen smells like butter, orange peel, and cranberries — and it always reminds me that the holidays aren’t about perfection. They’re about warmth, laughter, and the joy of sharing something made with love.
These Best Christmas Cranberry Meatballs have become a part of our family traditions, right up there with trimming the tree and singing carols off-key. They’re simple, festive, and guaranteed to bring smiles around your table.
So go ahead, plug in your slow cooker, light the tree, and let your home fill with the scent of Christmas — one delicious meatball at a time.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Best Christmas Cranberry Meatballs
- Total Time: 3 hours 15 minutes
- Yield: 8 servings 1x
Description
These Best Christmas Cranberry Meatballs are sweet, tangy, and savory with a glossy cranberry-orange glaze. Perfect for holiday parties, potlucks, or as a festive appetizer that stays warm in the slow cooker.
Ingredients
MEATBALLS
- 2 lbs frozen fully-cooked meatballs (beef or turkey)
— OR —
- 1 1/2 lbs ground beef or turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated onion
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Worcestershire sauce
CRANBERRY SAUCE
- 1 can (14 oz / 397 g) whole-berry cranberry sauce
- 1 cup barbecue sauce (sweet or smoky)
- 1/4 cup brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- Zest and juice of 1/2 orange
- Pinch of salt
- Optional: 1–2 tbsp apple cider vinegar for brightness
GARNISH
- Fresh parsley or thyme
- Extra orange zest
Instructions
1. If using homemade meatballs: In a bowl, combine ground meat, breadcrumbs, grated onion, egg, garlic, salt, pepper, and Worcestershire. Mix just until combined. Form 1-inch meatballs. Brown in a skillet with a little oil until lightly golden. Set aside.
2. Make the sauce: In a saucepan over medium heat, stir together cranberry sauce, barbecue sauce, brown sugar, Worcestershire, Dijon, orange zest, and orange juice. Warm 3–5 minutes until smooth and glossy.
3. Add meatballs to slow cooker. Pour warm cranberry sauce over the top and toss to coat.
4. Cook on LOW 3–4 hours or HIGH 2 hours, stirring once or twice, until meatballs are heated through and the sauce has thickened into a glaze.
5. Keep on WARM setting for serving. Garnish with fresh herbs and orange zest. Serve with toothpicks as an appetizer or over mashed potatoes, rice, or egg noodles.
Notes
Make ahead: Assemble everything in the slow cooker insert, refrigerate overnight, then cook the next day.
Storage: Refrigerate up to 4 days. Reheat gently in a saucepan or slow cooker; add a splash of water if sauce is too thick.
Freeze: Freeze cooked meatballs with sauce up to 3 months. Thaw overnight and reheat.
Serving idea: Keep in the slow cooker on WARM for holiday parties so they stay saucy and hot.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Appetizer, Holiday
- Method: Slow Cooker, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4-5 meatballs
- Calories: 320
- Sugar: 22g
- Sodium: 780mg
- Fat: 13g
- Saturated Fat: 4.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 65mg