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Crock-Pot Recipe: Cranberry Cocktail Meatballs

This recipe is an easy way to feed a whole bunch of people, and it's always a big hit at our poker night.

This cocktail meatball recipe is great for any occasion.

This cocktail meatball recipe is great for any occasion.

We host poker night every Saturday night, and after three years, I have accumulated a lot of great snack recipes. With having over 15 people each time, it's tough to make a lot of little snacks to feed such a big group, so I tend to look to the Crock-Pot for simple solutions. This way, I can still enjoy the game while the snack is warming up, getting ready to be eaten at break time. This is also a great snack to put in a big bowl in the middle and let everyone take bites as they play.

This recipe is a play on the standard Grape Jelly Cocktail Meatballs, but instead of jelly, I like to use cranberry sauce.

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Ingredients

  • 24 ounces frozen meatballs (turkey meatballs work great as well)
  • 18 ounces barbecue sauce
  • 3 tablespoons soy sauce
  • 16 ounces cranberry sauce jellied
  • 2 tablespoons dijon mustard

Instructions

  1. Mix the barbecue sauce, soy sauce, cranberry sauce, and mustard together until you get a smooth consistency.
  2. Put frozen meatballs in the Crock-Pot and pour the mixture over them. Stir so all of the meatballs are evenly coated.
  3. Cook on low for four to six hours. If it starts to boil, reduce the heat to "keep warm" so that the barbecue sauce does not burn.
  4. Enjoy!

Note: You can also do this with homemade meatballs. I have used homemade venison meatballs in this recipe, and they were a big hit. If you are doing the homemade meatballs, just brown the meatballs on the outside, and then add them to the Crock-Pot. Cook six to eight hours or until thoroughly cooked through. Do not allow the mixture to boil too long, as the barbecue sauce will burn.

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