Quick and Easy Cranberry Meatballs – Looking for something quick and easy that’ll impress everyone? These Quick and Easy Cranberry Meatballs are just the ticket. They’re made with pre-cooked turkey meatballs and a super simple sauce that combines chili sauce, cranberry sauce, a bit of brown sugar, and fresh lemon juice. The best part? You can throw them together in no time, whether you’re using the stovetop or letting the slow cooker do the work. Perfect for a party, or even just a lazy night in!
So, funny story. The first time I made these, I was exhaustively in panic mode. People were coming over, and I had nothing prepped. I rummaged through the freezer, found some frozen meatballs, and then grabbed a few cans from the pantry. I threw everything in a pot, wishing for the best. Frankly, I wasn’t expecting much. But once the sauce began to heat up, the smell was wonderful. My husband came in and immediately asked, “What’s cooking?” And even my fussy kid, who’s usually not into anything new, was all in. These meatballs were such a triumph that now I keep the ingredients on hand for whenever I require something quick. It’s like my little private spear!
What makes this Quick and Easy Cranberry Meatballs truly special?
These meatballs are incredibly lifesaver. They’ve got this awesome sweet and tangy sauce that coats them perfectly—thanks to the combo of cranberry sauce, chili sauce, brown sugar, and lemon juice. It’s such an easy recipe. But it tastes like you paid way more time for it than you actually did. Perfect for entertaining or just a quick dinner when you don’t feel like cooking. And honestly, who doesn’t love a recipe that’s this effortless but still gets rave reviews every time?
What You Need To Make This Quick and Easy Cranberry Meatballs Recipe?
Pre-cooked Turkey Meatballs: These are the ultimate time-saver. You just toss them in the pot and let them soak up all that tasty sauce. If turkey isn’t your thing, feel free to swap them for beef, chicken, or even veggie meatballs—it all works. Just grab whatever you’ve got on hand.
Chili Sauce: This sauce adds a nice tangy flavor without being too spicy. It’s more of a ketchup-like base with a little extra kick. If you’re thinking “chili” as in heat, don’t worry—this is more about flavor than fire.
Cranberry Sauce (Jellied): This is what gives the meatballs that signature sweet and tangy flavor. The jellied kind melts right into the sauce, making everything smooth and glossy. It’s a bit unexpected, but trust me, it works perfectly with the chili sauce.
Brown Sugar: Just a little touch of sweetness to balance out the tang. The brown sugar adds that deep, caramel-like note that rounds out the flavors beautifully.
Lemon Juice: This is what cuts through the sweetness and brightens up the whole dish. It might seem small, but the lemon juice really pulls everything together and keeps the sauce from getting too heavy.
Steps To Make Quick and Easy Cranberry Meatballs:
Stovetop Instructions:
Alright, here’s how you’re going to make these super easy cranberry meatballs on the stovetop. First, grab a large saucepan and put it over medium heat. Toss in the chili sauce, cranberry sauce, brown sugar, and squeeze in that fresh lemon juice. Start stirring it all together until the cranberry sauce melts down and everything is mixed up nicely—that’ll only take a few minutes.
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Once your sauce is smooth and bubbling, go ahead and add the pre-cooked meatballs. Give them a good stir so they’re all coated in that sweet and tangy sauce. Let it simmer for about 10 minutes, just until the meatballs are heated through and the sauce thickens a bit. And that’s it! Serve them warm, and trust me, they’ll be gone before you know it.
Slow Cooker Instructions:
If you’ve got more time or just want to let your slow cooker do the work, this version is just as easy. Start by adding the chili sauce, cranberry sauce, brown sugar, and lemon juice right into the slow cooker. Use a spoon to break up the cranberry sauce a bit and stir it all together until it starts to combine.
Then, toss in the pre-cooked meatballs and give everything a good stir to coat them in the sauce. Pop the lid on and cook on low for about 3 to 4 hours. By the time you’re ready to serve, the sauce will be perfectly smooth, and the meatballs will be hot and juicy. Just stir it one more time before serving, and enjoy!
Tip:
Here’s a little tip to make these cranberry meatballs even better: After you’ve added the meatballs to the sauce (whether you’re using the stovetop or slow cooker), let them simmer for a bit longer than the recipe says—especially if you’ve got the time. The longer they hang out in the sauce, the more they’ll soak up that sweet and tangy flavor. If you’re using the slow cooker, you can even let them go for a couple of extra hours on low heat—just make sure to stir occasionally so the sauce doesn’t stick to the bottom. And don’t skip the lemon juice—it really brightens up the sauce and keeps it from being too sweet!
Frequently Asked Questions:
Can I use homemade meatballs instead of pre-cooked ones?
Absolutely! If you’ve got homemade meatballs on hand, they’ll work just as well. Just make sure they’re fully cooked before adding them to the sauce, so all you need to do is heat them through.
How do I prevent the sauce from getting too thick in the slow cooker?
Great question! If you find that the sauce is getting too thick, just add a splash of water or broth to thin it out. Stir it well, and it’ll loosen up without losing any flavor.
Can I make this ahead of time?
Yep! You can definitely make this ahead. Just cook the meatballs and sauce, then let it cool and store everything in the fridge. When you’re ready to serve, reheat on the stovetop or in the slow cooker on low until everything’s warmed through and the sauce is back to its perfect texture.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Quick and Easy Cranberry Meatballs
Ingredients
- 2 pounds pre-cooked turkey meatballs
- 1 12 ounces bottle of chili sauce
- 1 14 ounces can of jellied cranberry sauce
- 3 tbsp brown sugar
- Juice from 1 fresh lemon
Instructions
Stovetop Instructions:
- Grab a large saucepan and set it over medium heat. Pour in the chili sauce, cranberry sauce, brown sugar, and lemon juice. Stir everything together until the cranberry sauce melts and the mixture becomes smooth and well combined.
- Add your pre-cooked meatballs to the pan, stirring to coat them in the sauce. Let everything simmer for about 10 minutes, or until the meatballs are heated through and the sauce is nice and thick. Serve them warm and watch them disappear!
Slow Cooker Instructions:
- If you’re using a slow cooker, simply combine the chili sauce, cranberry sauce, brown sugar, and lemon juice in the insert. Use a wooden spoon to break up the cranberry sauce and stir until everything starts to come together.
- Add the pre-cooked meatballs and give it a good stir to coat them evenly with the sauce. Cover and cook on low for 3-4 hours, or until the sauce is smooth and the meatballs are hot all the way through. Once they’re ready, just serve and enjoy the compliments!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
