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Cozy Slow Cooker Cranberry Meatballs with Chili Glaze

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These tender slow cooker meatballs are coated in a sweet-tangy chili glaze with a subtle kick of heat. Perfect for winter gatherings, game day spreads, or cozy weeknight dinners, they come together in just 15 minutes of active prep.

Ingredients

Scale
  • 2 pounds (900g) frozen fully cooked meatballs (preferably Rosina or Trader Joe’s)
  • 1 tablespoon olive oil (optional, for homemade meatballs)
  • 1 can (14 ounces or 400g) whole berry cranberry sauce (e.g., Ocean Spray)
  • 1/2 cup (120ml) chili sauce (e.g., Heinz or Homade)
  • 1/4 cup (50g) packed light brown sugar
  • 2 tablespoons low-sodium soy sauce (or tamari/coconut aminos for gluten-free)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • Pinch of salt
  • 2 tablespoons fresh parsley or cilantro, chopped (optional garnish)
  • 1 tablespoon sesame seeds (optional garnish)

Instructions

  1. Prepare the glaze: In a large mixing bowl, combine cranberry sauce, chili sauce, brown sugar, soy sauce, apple cider vinegar, garlic powder, smoked paprika, cayenne (if using), and a pinch of salt. Whisk until smooth. If the cranberry sauce is too thick, microwave for 20 seconds to loosen.
  2. Add meatballs to the slow cooker: Place frozen meatballs directly into a 4- to 6-quart slow cooker insert in an even layer.
  3. Pour the glaze over the meatballs: Pour the prepared glaze over the meatballs and gently stir to coat each one.
  4. Cook: Cover and cook on LOW for 3 to 4 hours or on HIGH for 1.5 to 2 hours. Stir gently halfway through. For homemade meatballs, reduce cooking time by about 30 minutes.
  5. Check for doneness: Meatballs are ready when heated through and glaze has thickened slightly. If sauce is too thin, remove lid for last 30 minutes. If too thick, stir in a tablespoon of water or broth.
  6. Garnish and serve: Sprinkle with parsley or cilantro and sesame seeds if desired. Serve directly from the slow cooker on ‘Warm’ setting, or transfer to a serving dish. For appetizers, provide toothpicks. For a main dish, serve over rice, mashed potatoes, or egg noodles.

Notes

For a thicker glaze, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into sauce during the last 30 minutes of cooking. If making for a party, cook on LOW for 3 hours, then switch to ‘Warm’ for up to 2 more hours. Stir gently to prevent meatballs from breaking apart.

Nutrition

Keywords: cranberry meatballs, slow cooker meatballs, chili glaze, party appetizer, game day food, winter recipe, comfort food

Find it online: https://vexifood.com/cozy-slow-cooker-cranberry-meatballs-with-chili-glaze/