Can I use a different cut of meat?

Absolutely. The beauty of this slow cooker recipe is flexibility. You can use pre-made turkey or pork meatballs if you prefer a lighter option. Fully cooked meatballs work best because the slow cooker then concentrates on flavor melding rather than lengthy cooking.

Do I need to thaw frozen meatballs before using them?

You do not have to, but thawing shortens the cooking time and ensures more even heating. If you use frozen meatballs, extend cooking on low by an extra hour or two.

Can I make the sauce ahead of time?

Yes. Make the sauce a day ahead and store it in the refrigerator, then pour it over meatballs and warm in the slow cooker. This is a helpful trick for busy days or when you want to simplify the final steps.

How do I thicken the sauce if it seems too thin?

Remove the lid and cook on high for 20 to 30 minutes to reduce the sauce slightly. You can also whisk a teaspoon of cornstarch with a little water and stir it into the sauce to thicken quickly. Simmer gently until the sauce reaches the texture you like.

Can I scale this recipe up for a crowd?

Yes. Slow cookers vary in size, so use more than one if you need to. For larger gatherings, two crock pots keep food warm on low and allow guests to serve themselves comfortably.

Easy Classic Crockpot Cocktail Meatballs 2026

Description

Tender meatballs simmered in a sweet and tangy cranberry sauce, perfect for a cozy dinner or a potluck gathering.

Ingredients

Scale

2 to 3 lb fully cooked meatballs, fresh or frozen
14 oz can cranberry jelly
12 oz jar chili sauce
2 tbsp Dijon mustard
2 tbsp brown sugar
1 tbsp fresh lemon juice

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Instructions

Add the meatballs to the slow cooker in an even layer.
Spoon the cranberry jelly into a medium bowl and whisk until smooth.
Pour the chili sauce into the bowl with the cranberry jelly and mix until combined.
Add Dijon mustard, brown sugar, and lemon juice to the sauce and whisk gently.
Pour the sauce evenly over the meatballs in the slow cooker.
Cover and cook on low for 3 to 4 hours or high for 1.5 to 2 hours.
Stir gently once or twice during cooking.
Test a meatball for temperature and texture before serving.
Transfer to a warmed serving dish or keep on low in the slow cooker.
Enjoy with good bread or rice.

Notes

For a lighter flavor, use low-sodium broth. To add heat, include a pinch of crushed red pepper or hot sauce. The sauce thickens as it sits; refrigerate leftovers for up to four days.

Prep Time: 15 minutes
Cook Time: 240 minutes
Category: Appetizer
Method: Slow Cooking
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 13g
Sodium: 600mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 12g
Cholesterol: 40mg