Cranberry Chili Meatballs (Crock Pot or Stovetop)
Sweet, tangy, and savory, these easy cranberry chili meatballs are made with frozen meatballs, jellied cranberries, and chili sauce. A quick stovetop simmer or a slow cooker option makes them perfect for parties, potlucks, and holidays.
Servings: 66 meatballs
Calories: 390kcal
Ingredients
- 14 oz. jellied cranberry sauce (canned)
- 12 oz. chili sauce
- 1/4 cup brown sugar
- 1 teaspoon garlic powder
- 32 oz. frozen meatballs about 66 meatballs
- Fresh chives chopped (optional, for garnish)
Instructions
- In a large stock pot or saucepan, combine jellied cranberry sauce, chili sauce, brown sugar, and garlic powder. (tip: Use a large enough pot. Once you add the meatballs, the sauce needs room to move without spilling.)
- Heat over medium-high, stirring often, until mixture comes to a boil. Don’t worry if the sauce looks lumpy at first. It will smooth out as everything melts together.
- Boil mixture for 1 minute to dissolve the sugar and create a glossy sauce.
- Add frozen meatballs straight from the bag, stirring well to coat.
- Cover and simmer over medium-low for 15–20 minutes, stirring occasionally, until meatballs are hot and fully cooked through. If needing to keep warm, carefully transfer to a slow cooker on warm.
Notes
Crock Pot Variations: Add jellied cranberry sauce, bottle of chili sauce, brown sugar, and garlic powder to your slow cooker. Stir until combined. Add frozen meatballs and stir again to coat. Cook on low for 3–4 hours or high for 2 hours. Switch to warm for serving.
Nutrition
Serving: 6meatballs | Calories: 390kcal