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Cranberry BBQ Cocktail Meatballs in the Slow Cooker

Cranberry BBQ cocktail meatballs cook in the slow cooker in a tangy-sweet sauce made with jellied cranberry sauce and barbecue sauce. Serve them hot throughout as an easy appetizer for a gathering.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 384
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry barbecue sauce
  • 1 can (14 oz) jellied cranberry sauce
  • 1 bottle (18 oz) barbecue sauce
For the meatballs
  • 1 package (32 oz) cocktail-size meatballs frozen, fully cooked; thawed in the refrigerator

Equipment

  • 1 5-quart slow cooker

Method
 

Make the sauce
  1. In a medium bowl, stir the jellied cranberry sauce and barbecue sauce until combined.
Cook the meatballs
  1. Put the thawed meatballs in a 5-quart slow cooker.
  2. Pour the sauce over them and stir gently to coat.
  3. Cover and cook on LOW for 3 to 4 hours or HIGH for 2 to 3 hours, stirring once halfway through, until the meatballs are hot throughout and register 165°F in the center.

Notes

For the most even heating, thaw the meatballs in the refrigerator before adding them to the slow cooker. Refrigerate leftovers for 3 to 4 days; freezer storage is fine. For a gluten-free option, choose gluten-free barbecue sauce and meatballs.