Some dishes stay in the holiday rotation because they remind us that good food can be simple and affordable. These Sweet Chili Cranberry Crockpot Meatballs are one of mine. I first made them on a December evening with family coming and going, a house that needed cleaning, and no desire for another store run. A half-used can of cranberry sauce caught my eye, and right beside it was a bottle of sweet chili — a little unexpected, but worth a try.
I whisked together a few ingredients I had on hand and poured the mixture over frozen meatballs, then let the slow cooker take over. A few hours later, the sauce had softened into a glossy, tangy glaze with just enough heat. I loved that I could finish chores, catch up with family, or handle last-minute plans without tending a stovetop — just a quick stir to help everything coat well.
Since that night, this recipe has become a reliable holiday appetizer when I need something warm and easy for a group. It uses up leftover cranberry sauce, doesn’t require extra spending, and scales nicely for potlucks, game days, or any casual gathering. Most of all, it gives me the breathing room to focus on the people around me instead of hovering over the kitchen. It’s simple, practical, budget-friendly — and it earns its spot at the table every year.
Planning a Holiday Party?
If you’re getting ready for Christmas hosting or a last-minute get-together, you’ll also love this roundup of easy make-ahead Christmas appetizers . Everything is simple, budget-friendly, and perfect for feeding a crowd.
See the Make-Ahead Christmas Appetizers →Read my full disclosure here if you’d like the details.
Ingredients
- 1 (32 oz) bag frozen meatballs of your choice (vegetarian meatballs work great!)
- 1 (14–15 oz) can cranberry sauce
- 1 Small Onion (diced)
- ¾ cup sweet chili sauce
- 1.5 tbsp soy sauce
- 1 tsp garlic powder
- Splash of rice vinegar or lime juice
- ½ tsp chili flakes or Gochujang (optional for extra heat)
Instructions
- Add the frozen meatballs straight into the crock pot — no need to thaw.
- In a bowl, whisk together: cranberry sauce, sweet chili sauce, onion, soy sauce, garlic powder, vinegar/lime, as well as the heat ingredients if you are using them.
- Pour over the meatballs and stir to coat as well as possible.
- Cook on LOW 4–6 hours or HIGH 2–3 hours, stirring once or twice to help the sauce melt down and coat.
Serve warm — slow cooker on warm setting is perfect for parties.
Ingredient Substitutions
One of the reasons I love this recipe is how forgiving it is. If you’re working with a tight grocery list, clearing out the fridge, or trying to accommodate different diets, there’s plenty of room to adjust without losing that sweet-tangy flavor.
- Meatballs: Use whatever you already have in the freezer—homestyle, Italian, turkey, chicken, or even vegetarian. If you’re making your own meatballs, go heavier on neutral seasoning so the sauce can shine.
- Cranberry Sauce: Whole berry or jellied both melt down nicely. If you’re short on cranberry sauce, stretch it with a splash of orange juice, apple cider, or even chicken broth. Leftover homemade cranberry sauce works just as well.
- Sweet Chili Sauce: Any brand is fine. If you’re out, whisk together honey (or brown sugar), a little garlic, vinegar, and red pepper flakes as a quick stand-in. Thai chili sauce works too.
- Soy Sauce: Low-sodium soy, tamari, or coconut aminos all work. A dash of Worcestershire can fill in the savory notes if you don’t have any of those.
- Garlic Powder: Fresh garlic, jarred garlic, or onion powder all swap in easily. Use what’s already on hand.
- Heat Options: Any mild heat source works, or skip it entirely if serving kids or groups that may be sensitive to it. Try smoked paprika if you want to add a special touch without the heat.
Don’t miss my Sweet Chili Cranberry Salad Dressing if you love the sweet, tangy heat of the sauce. I turned it into a homemade salad dressing you can drizzle over salads, grain bowls, and wraps.
Budget-Friendly Tips
This recipe is already kind to the wallet, but a few small tweaks can make it stretch even further. Whether you’re hosting a holiday open house, feeding a game-day crowd, or just trying to make an easy meal using up leftover ingredients, these ideas help keep costs down without losing flavor.
- Use what’s already in your freezer: Frozen meatballs go on sale often, and any variety works here. If you stock up during a good price drop, this becomes a low-effort, low-cost appetizer or meal you can pull together anytime.
- Stretch the sauce: If you’re short on cranberry sauce, thin it with a splash of broth, orange juice, apple cider, or even water. The crockpot reduces liquid slowly, so the flavor still concentrates as it cooks.
- Make your own “sweet chili”: Sweet chili sauce be expensive if it isn’t already in your pantry. A quick mix of honey (or brown sugar), vinegar, red pepper flakes, and garlic mimics the flavor enough to work for this recipe.
- Skip brand names: This is one dish where store-brand ingredients shine. From canned cranberry sauce to frozen meatballs, you truly can’t taste the difference.
- Turn leftovers into a second meal: You probably won’t have leftovers, they’re that good, but if you do chop the meatballs and toss them into fried rice, slider buns, baked potatoes, or even pasta. The sauce clings beautifully and saves you from cooking twice.
- Serve with simple sides: Rice, roasted vegetables, or even a big bowl of tortilla chips make this appetizer feel like a more complete spread — without spending more on extra dishes.
- Shop holiday markdowns: Canned cranberry sauce, frozen appetizers, and sauces are often discounted around holidays. Always grab a few extra to tuck them away for easy hosting later.
Serving Suggestions
These meatballs are easy to set out as-is, but a few simple serving ideas can turn them into something memorable. Whether you want casual snacking or a dressed-up holiday platter, here are fresh ways to bring them to the table.
- Festive Mini Skewers: Thread a meatball onto a short skewer with a folded slice of green onion or thin cucumber strip. It adds color, freshness, and makes them feel a little more polished on a buffet.
- Holiday Sliders Bar: Split Hawaiian rolls or any soft dinner rolls and set out a tray of warm meatballs. Add tiny bowls of shredded cabbage, pickled onions, or sliced jalapeños. Guests build their own mini sandwiches, and it stretches the recipe further.
- Pinwheel Wraps: Chop leftover meatballs finely, spread onto tortillas with a thin smear of cream cheese or mayo, and roll tightly. Slice into rounds for lunchboxes, tailgate platters, or after-holiday snacks.
- Holiday Rice Bowl Station: Serve over a pot of steamed rice or leftover holiday rice dressing. Add crisp veggies on the side for a budget-friendly dinner after the party.
- Crostini Bites: Slice baguette thin, lightly toast, and top with one halved meatball and a drizzle of glaze. Add a tiny ribbon of lime zest or scallion. Cheap ingredients, elegant look.
- Cranberry-Chili Flatbread: Spread naan or pizza dough with leftover sauce and chopped meatballs. Add a sprinkle of cheese and bake or air-fry. Slice thin for holiday boards or cozy winter movie nights.
- Quesadillas: Chop the meatballs, layer in a tortilla with cheese, pan-sear until crisp. Cut into wedges. Serve with a little lime sour cream. Fast, unexpected, kid-approved.
- Game-Day Nachos: Scatter chopped meatballs over tortilla chips with cheese, bake or air-fry, and drizzle with the leftover glaze. Green onion or pickled jalapeños finish it off.
Make-Ahead & Storage Info
This recipe is flexible enough to work around a busy schedule, just set it and forget it. However, if you need to prep ahead it works for that too.
- Make it 1–2 days ahead: The flavors get even better after resting. Cook the meatballs fully, cool them, and store in the fridge in an airtight container. Rewarm in the crockpot on LOW (30–60 minutes), or on the stovetop over gentle heat.
- Partial prep is great, too: If you want fresh-cooked texture but less work the day of, whisk the sauce together ahead of time and refrigerate it. Then all you have to do is pour it over the frozen meatballs and start the slow cooker.
- Fridge life: 3–4 days, as long as the meatballs were cooked thoroughly the first time, they hold up beautifully in the fridge. Stir once when reheating to loosen the glaze.
- Freezer-friendly for 2–3 months: Let leftovers cool completely, then freeze in labeled freezer bags or small containers. To reheat, thaw overnight and warm on LOW in the crockpot, pop them in the air fryer, or use the stovetop with a splash of broth or water. These work great for meal-prep if you want to freeze in small individual bags.
- Reheat gently: This sauce thickens as it rests, so low heat works best.
- For serving at parties: Keep them in the slow cooker on the WARM setting and give a quick stir every so often. They stay saucy and tender for hours — perfect for open-house gatherings or grazing tables.
- Safety note: If the meatballs sat out during an event, aim to refrigerate within 2 hours. Store only what wasn’t repeatedly reheated or left uncovered for long periods.
Pro Tips
- Give everything one good stir halfway through.
The sauce loosens gradually as the cranberry melts. A quick toss helps every meatball pick up flavor instead of pooling at the bottom. - Frozen meatballs go right into the slow cooker—don’t thaw.
Cooking them from frozen actually helps the sauce cling as it thickens. Thawed meatballs can overcook and turn mushy. - Crockpot liners are your friend.
They keep cleanup simple, especially if you’re hauling the slow cooker to a potluck or office gathering. - Keep a splash of liquid nearby.
A spoonful of orange juice, water, broth, or even extra cranberry sauce can help loosen a sauce that looks too thick after reheating. - If you’re adding heat, go small first.
Flavor concentrates in a slow cooker. Start lightly with gochujang or chili flakes, then build after tasting.
Variations to Try
Once you’ve made these a time or two, it’s easy to play with the flavors depending on what’s in your fridge, what’s on sale, or the occasion you’re serving for. Here are a few fun twists that stay true to the sweet-tangy base while giving the meatballs a different personality.
• Cranberry BBQ Twist
Swap the sweet chili for your favorite BBQ sauce, or mix half and half. You’ll get a cozy, smoky version that’s especially good for football parties or tailgating snacks.
• Orange-Ginger Holiday Version
Stir in orange zest, a splash of orange juice, and fresh ginger for a bright winter spin. It pairs beautifully with leftover holiday sides or charcuterie boards.
• Spicy Maple Heat
Use a spoonful of maple syrup and extra chili flakes or sriracha. The sweet heat combo is great for late-night snacking or a game-day appetizer.
• Savory Teriyaki-Style
Replace sweet chili sauce with teriyaki and use pineapple juice instead of vinegar. Add sesame seeds or green onions just before serving.
• Jalapeño-Cranberry
Add sliced fresh jalapeños to the crockpot or sprinkle pickled jalapeños on top when serving. It brings brightness and just enough kick.
• Balsamic-Cranberry Glaze
Use balsamic vinegar in place of lime or rice vinegar. It creates a deeper, more grown-up glaze that works well for New Year’s celebrations or dinner parties.
• Chipotle-Honey Smoke
Blend a little adobo sauce (from canned chipotle peppers) with honey. The smoky chili + tangy cranberry combo is wildly good, especially served over baked potatoes.
• Herby Italian Spin
Toss in dried rosemary and thyme, and use whole berry cranberry sauce. It feels more rustic and has a cozy holiday-table flavor.
• Asian-Inspired Sesame Heat
Stir in extra soy, a little ginger, and sesame oil. Sprinkle toasted sesame seeds before serving. It leans more savory and is great over rice bowls.
• Christmas Morning Brunch Version
Chop the sauce-coated meatballs and add to omelets, frittatas, or breakfast casseroles with potatoes. It sounds unusual, but the sweet-savory flavor works beautifully with eggs.
Final Thoughts
Every time I make these meatballs, I’m reminded how far simple ingredients can go. A slow cooker, leftover cranberry sauce, and a few pantry basics were all it took the first time, and that’s still the reason I like them: they’re practical, unfussy, and come together without stretching the budget.
They’ve shown up during holiday visits, game days, and potluck tables more times than I can count. When I need a reliable crockpot appetizer that feeds a group and doesn’t tie me to the stove, this is one I reach for. It fits into real schedules and makes use of what’s already on hand.
If you try them, I hope they’re just as useful for you — whether you’re hosting, bringing a dish to share, or just want an easy option for dinner. They make good use of leftovers, scale well, and offer something warm to pass around. Sometimes that’s all we’re really looking for when we cook.
Sweet Chili Cranberry Crockpot Meatballs
Equipment
- Slow Cooker / Crockpot
- Medium Mixing Bowl
- Whisk or Spoon
- Measuring spoons and cups
- Crockpot Liner (optional for easy cleanup)
Ingredients
- 1 32 oz bag frozen meatballs of your choice (vegetarian meatballs work as well!)
- 1 14–15 oz can cranberry sauce
- ¾ cup sweet chili sauce
- 1.5 tbsp soy sauce
- 1 tsp garlic powder
- ½ tsp chili flakes or Gochujang optional for extra heat
- Splash of rice vinegar or lime juice
Instructions
- Add the1 32 oz bag frozen meatballs of your choice (vegetarian meatballs work as well!)straight into the crock pot — no need to thaw.1 32 oz bag frozen meatballs of your choice (vegetarian meatballs work as well!)
- In a bowl, whisk together: 1 14–15 oz can cranberry sauce, ¾ cup sweet chili sauce, 1.5 tbsp soy sauce, 1 tsp garlic powder, Splash of rice vinegar or lime juice, as well as the ½ tsp chili flakes or Gochujang if you are using them.1 14–15 oz can cranberry sauce, ¾ cup sweet chili sauce, 1.5 tbsp soy sauce, 1 tsp garlic powder, ½ tsp chili flakes or Gochujang, Splash of rice vinegar or lime juice
- Pour over the meatballs and stir to coat as well as possible.
- Cook on LOW 4–6 hours or HIGH 2–3 hours, stirring once or twice to help the sauce melt down and coat.
- Serve warm — slow cooker on warm setting is perfect for parties.
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