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BBQ Cranberry Crockpot Cocktail Meatballs

Sweet and tangy BBQ Cranberry meatballs perfect for hosting.

  • 1/2 bag Cooked Frozen Italian Meatballs about 60-70 meatballs (we like the Kirkland Brand from Costco)
  • 1/2 bottle Sweet Baby Rays Barbecue Sauce
  • 14 oz. can jellied cranberry sauce or homemade cranberry sauce
  • fresh chives minced, *optional garnish
  1. In a sauce pan on your cook top set to medium high temp combine the jellied cranberry sauce with the bbq sauce. As the cranberry sauce starts to liquify, whisk together with the bbq sauce until combined.

  2. Add thawed meatballs to the bottom of the slow cooker, pour the sauce over the top and stir to coat all the meatballs.
  3. Cover and cook on low for 3-4 hours.
  4. Garnish with snipped chives. Serve and keep in slow cooker.

Recipe Notes

Optional Cook Method for when you are short on time: BAKE them in the oven at 375 for 16-20 minutes on a sheet pan covered in tin foil (for easy cleanup). After baking move warmed through, cooked meatballs to the slow cooker to coat with the sauce and keep warm while serving.