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Best Christmas Cranberry Meatballs

Easy, festive meatballs coated in a sweet, tangy, and thick, gooey, viscous cranberry chili sauce, perfect for holiday appetizers.
Print Recipe
Prep Time 5 minutes
Cook Time 3 minutes
Slow Cooker Time 3 minutes
Total Time 3 minutes
Servings: 8 appetizer servings
Course: Appetizer, Main Course, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs cooked meatballs frozen store-bought or homemade, pre-cooked
  • 1 can whole berry cranberry sauce 14 oz
  • 1 bottle chili sauce 12 oz, e.g., Heinz brand
  • 0.5 cup grape jelly or 1/2 cup brown sugar for less sweetness
  • Fresh parsley chopped, for garnish (optional)

Equipment

  • Slow cooker (6-quart)
  • Medium saucepan
  • Serving spoon

Method
 

  1. In a slow cooker or saucepan, combine whole berry cranberry sauce, chili sauce, and grape jelly. Stir thoroughly until well combined. The sauce should be naturally thick and viscous.
  2. Add cooked meatballs, stirring gently to fully coat them in the thick, gooey, viscous sauce.
  3. Slow Cooker Method: Cover and cook on LOW for 3-4 hours or HIGH for 1.5-2 hours, stirring occasionally. The sauce will become thicker, gooier, and more viscous.
  4. Stovetop Method: Simmer over medium-low heat, covered, for 20-30 minutes, stirring occasionally, until heated through and the sauce is thick, gooey, and viscous.
  5. Oven Method: Combine in an oven-safe dish. Bake at 350°F (175°C) for 25-35 minutes, stirring once halfway, until heated and sauce is thick.
  6. Transfer to a serving dish. Garnish with fresh chopped parsley (optional). Serve warm.

Notes

Using pre-cooked meatballs is key for this quick recipe. Stirring occasionally helps the sauce thicken evenly and prevents sticking. The longer the sauce simmers, the more the flavors meld and the thick, gooey, viscous texture develops.