This sweet-and-tangy crockpot cocktail meatballs recipe turns three pantry staples into an effortless party hit. With minimal hands-on time and big, crowd-pleasing flavor, it’s perfect for holiday gatherings, game-day snacking, or a simple weeknight dinner with leftovers that disappear fast. If you love slow-cooker convenience, you might also enjoy a different family favorite like the best crockpot BBQ chicken recipe for a saucy weeknight win.
Why you’ll love this dish
This version of cocktail meatballs is speedy, forgiving, and incredibly versatile. It uses fully cooked meatballs (beef, pork, turkey, or plant-based) so the slow cooker simply warms and infuses them with a glossy cranberry–chili glaze. That balance of sweet cranberry jelly and bright chili sauce gives a sweet-heat profile that appeals to kids and adults alike.
"I brought these to a holiday potluck and they were gone in 20 minutes — sticky, tangy, and so simple to make." — a happy host
Why make these? They’re:
- Low-effort: mix a sauce, dump it in, and set the crockpot.
- Make-ahead friendly: prep the sauce the day before.
- Budget-friendly and scalable: feed a crowd by multiplying the meatballs.
- Adaptable: works with plant-based meatballs or smaller cocktail-sized bites.
Step-by-step overview
Before you start: this recipe assumes you’re using fully cooked meatballs. The crockpot’s job is to warm and meld flavors, not to cook raw meat through. Expect a total active time of about 10 minutes for sauce assembly and 1.5–4 hours of cooking depending on heat setting and whether meatballs are frozen. If you want a sticky, clingy glaze, finish uncovered for a short time on high.
What you’ll do in broad strokes:
- Whisk the sauce ingredients until smooth and balanced.
- Combine sauce and meatballs in the crockpot and stir so they’re evenly coated.
- Cook on LOW or HIGH to heat through, with a short final uncovered step to thicken the glaze if desired.
- Serve warm straight from the crockpot or transfer to a serving dish for a polished presentation.
What you’ll need
- 2 to 3 pounds fully cooked meatballs (beef, pork, turkey, or plant-based) — use bite-sized cocktail meatballs or larger ones depending on serving style.
- 14 oz can cranberry jelly (not whole-berry cranberry sauce)
- 12 oz jar chili sauce (like Heinz chili sauce)
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar (light or dark)
- 1 tablespoon fresh lemon juice
Notes and substitutions inline:
- Cranberry jelly swaps: grape jelly or apricot preserves work for a sweeter profile; use less sugar if substituting.
- Chili sauce alternatives: use ketchup + 1–2 tsp hot sauce in a pinch, but flavor will be milder.
- Mustard: yellow mustard can be used, but Dijon gives a sharper edge.
- For a smokier twist, swap 1 tablespoon of brown sugar for molasses or add 1 tsp smoked paprika.
If you enjoy slow-cooker soup classics as much as party apps, try my easy crockpot chicken tortilla soup for another set-it-and-forget-it comfort meal.
Step-by-step instructions
- In a medium bowl, combine the 14 oz can of cranberry jelly with the 12 oz jar of chili sauce. Use a whisk or fork to break up the jelly and combine until smooth.
- Whisk in 2 tablespoons Dijon mustard, 2 tablespoons brown sugar, and 1 tablespoon fresh lemon juice. Taste and adjust: add a pinch more sugar for sweetness or another 1/2 tablespoon lemon for brightness.
- Pour the sauce into the crockpot. Add the meatballs and gently stir to coat them evenly without breaking them.
- Cover and cook: LOW for 3–4 hours, or HIGH for 1.5–2 hours. If your meatballs are frozen, add roughly 30–45 minutes to the cook time on LOW (or cook on HIGH until heated through). Check internal temperature if using meat — it should reach at least 165°F for ground poultry.
- For a thicker, sticky glaze, remove the lid and cook uncovered on HIGH for an extra 15–20 minutes, stirring once or twice. This concentrates the sauce and helps it cling to the meatballs.
- Serve warm from the crockpot or transfer to a warmed serving dish and garnish with chopped parsley or green onions for color.
Best ways to enjoy it
Serve these cocktail meatballs as:
- Appetizers with small picks or toothpicks on a buffet table.
- Over steamed rice or egg noodles for a quick family dinner.
- Sliders: tuck meatballs into mini rolls with a sliver of cheddar for handheld sandwiches.
- Party bowl: place on a warmed platter and garnish with toasted sesame seeds and sliced scallions for an Asian-inspired touch.
Pair with crisp crudités, soft dinner rolls, or mashed potatoes to soak up extra sauce. For drinks, a fruity red wine or a citrusy beer balances the sweet-tangy glaze.
Storage and reheating tips
- Refrigerate: Allow meatballs to cool slightly, then store in an airtight container. They keep 3–4 days in the fridge.
- Freeze: Freeze in a freezer-safe container for up to 3 months. Leave some headroom if storing in a deep container. Thaw in the refrigerator overnight before reheating.
- Reheat: Gently warm in a saucepan over low heat, stirring occasionally, until sauce simmers and meatballs are hot. Alternatively, reheat in the microwave in short bursts, stirring in between. If the sauce thickens too much after refrigeration, add a tablespoon of water or orange juice while reheating.
- Food safety: If using pork or beef meatballs that were refrigerated and already cooked, they’re safe to reheat and serve as long as they’ve been stored correctly and reheated to at least 140°F for hot holding or 165°F if they were chilled.
Pro chef tips
- Use fully cooked meatballs sized to your occasion: smaller for finger food, larger for sliders or main dishes.
- If you want extra texture, brown frozen or thawed meatballs briefly in a skillet or under the broiler before adding to the crockpot. This step is optional but adds caramelized flavor.
- Slow cooker sizes vary: use a 4–6 quart cooker for 2–3 lb meatballs. Don’t overfill; sauce should coat the meatballs rather than bury them.
- Taste the sauce before adding meatballs. Chili sauces vary in heat and sweetness—adjust the brown sugar or lemon juice to balance flavors.
- For easier cleanup, use a slow-cooker liner or spray the pot lightly with oil.
Creative twists
- Spicy cranberry-chipotle: add 1–2 teaspoons chipotle in adobo or a tablespoon of sriracha for smoky heat.
- Maple-orange glaze: swap brown sugar for 2 tablespoons maple syrup and add 1 teaspoon orange zest.
- Asian-style: use hoisin in place of chili sauce, add soy sauce and rice vinegar, and finish with toasted sesame seeds.
- Boozy boost: splash 2 tablespoons bourbon or brandy into the sauce for depth—add after whisking the other ingredients.
- Vegetarian: use plant-based meatballs and reduce cooking time on HIGH; many are ready in 1–1.5 hours to avoid drying out.
Common questions
Q: Can I use frozen meatballs?
A: Yes. If meatballs are frozen, increase cook time—approximately 30–45 minutes more on LOW, or until they’re heated through. For food safety, check that internal temperature reaches at least 165°F for poultry-based meatballs.
Q: How long does it take to make this from start to finish?
A: Active prep is about 10 minutes. Cook time ranges from 1.5–2 hours on HIGH or 3–4 hours on LOW. Plan for extra time if meatballs are frozen.
Q: How do I make the sauce thicker?
A: Finish uncovered on HIGH for 15–20 minutes to reduce and thicken. You can also stir in 1 teaspoon cornstarch mixed with 1 tablespoon cold water and simmer until glossy if you prefer immediate thickening.
Q: Can I make this ahead for a party?
A: Absolutely. Assemble the sauce the day before and store in the fridge. In the morning, pour into the crockpot, add meatballs, and cook. Alternatively, fully cook the day before and reheat in the crockpot on low an hour before serving.
Q: Is this recipe kid-friendly?
A: Generally yes; the sweetness of the cranberry jelly appeals to kids. If your crowd is sensitive to spice, choose a mild chili sauce or reduce the mustard slightly.
If you want substitutions, troubleshooting, or a scaled recipe for a larger gathering, ask and I’ll tailor it to your needs.
Print
Sweet-and-Tangy Crockpot Cocktail Meatballs
- Total Time: 190 minutes
- Yield: 6 servings
- Diet: Gluten-Free
Description
Effortlessly prepare these sweet-and-tangy cocktail meatballs using a slow cooker, perfect for holiday gatherings and game-day snacking.
Ingredients
- 2 to 3 pounds fully cooked meatballs (beef, pork, turkey, or plant-based)
- 14 oz can cranberry jelly
- 12 oz jar chili sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- 1 tablespoon fresh lemon juice
Instructions
- In a medium bowl, combine the cranberry jelly with the chili sauce until smooth.
- Whisk in the Dijon mustard, brown sugar, and lemon juice. Adjust sweetness and acidity to taste.
- Pour the sauce into the crockpot and add the meatballs, stirring gently to coat.
- Cover and cook on LOW for 3–4 hours or HIGH for 1.5–2 hours. If using frozen meatballs, adjust the cook time accordingly.
- For a thicker glaze, uncover and cook on HIGH for an extra 15–20 minutes.
- Serve warm from the crockpot or transfer to a serving dish, optionally garnished with chopped parsley or green onions.
Notes
For a vegan version, use plant-based meatballs. You can also substitute cranberry jelly with grape jelly or apricot preserves, and chili sauce with ketchup mixed with hot sauce.
- Prep Time: 10 minutes
- Cook Time: 180 minutes
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American