There are some recipes that earn a place at every church supper, Christmas buffet, and family reunion, and these 3-ingredient cranberry meatballs are one of them. They have that old-fashioned Midwestern magic about them: simple pantry ingredients, hardly any fuss, and a sweet-tart sauce that makes folks hover around the slow cooker until the last bite is gone. If you need an appetizer that feels festive, feeds a crowd, and comes together without wearing you out, this is just the kind of dependable dish worth keeping in your back pocket.
Serve these meatballs warm with toothpicks as an easy holiday appetizer, or spoon them over fluffy white rice, buttered egg noodles, or even creamy mashed potatoes for a simple supper. They also pair nicely with a relish tray, cheddar cubes, little sandwiches, and sparkling cider or iced tea if you're setting out a full spread for guests.
3-Ingredient Cranberry Meatballs
Servings: 10
Ingredients
1 bag (26 to 32 ounces) frozen fully cooked meatballs
1 can (14 ounces) whole berry cranberry sauce
1 bottle (12 ounces) chili sauce
Directions
1. Add the frozen meatballs to a medium slow cooker or a large saucepan.
2. In a bowl, stir together the cranberry sauce and chili sauce until well combined.
3. Pour the sauce over the meatballs and stir gently to coat.
4. Cover and cook on low for 3 to 4 hours in the slow cooker, or simmer gently on the stovetop for 25 to 30 minutes, stirring now and then, until the meatballs are heated through and the sauce is hot and glossy.
5. Serve warm right from the slow cooker or spoon into a serving bowl for parties.
Variations & Tips
Little smokies version: If you want to change things up, use cocktail sausages instead of meatballs. The same sweet-tart sauce works beautifully and makes a fine addition to a game-day table.
Homemade touch: If you have homemade meatballs in the freezer, by all means use them. Just make sure they are fully cooked before adding them to the sauce so everything heats evenly.
Keep warm tip: For parties, switch the slow cooker to the warm setting once the meatballs are hot. Give them a stir every so often so the sauce stays smooth and doesn't catch around the edges.
Sweeter or tangier sauce: For a sweeter batch, add a spoonful of brown sugar. If you like more tang, stir in a little lemon juice or a splash of apple cider vinegar to brighten the sauce.
Make-ahead help: You can combine the sauce and meatballs ahead of time and refrigerate them overnight. The next day, just set the cooker on low and let it do the work, which is mighty handy during the holiday rush.