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Sweet chili cranberry crockpot meatballs served in a blue patterned bowl, coated in a tangy cranberry and sweet chili sauce with chopped onions, shown as an easy holiday appetizer for a crowd.

Sweet Chili Cranberry Crockpot Meatballs

These Sweet Chili Cranberry Crockpot Meatballs are a quick, budget-friendly appetizer made with frozen meatballs, leftover cranberry sauce, and a bottle of sweet chili. Just mix, pour, and let the slow cooker handle the rest. Perfect for holiday gatherings, potlucks, game days, or any last-minute get-together when you need something warm, easy, and crowd-pleasing.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Course Appetizer, Finger Food, Snack
Cuisine Asian-American Fusion
Servings 8 servings
Calories 410 kcal

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.

Notes

Cranberry sauce: Whole berry or jellied both work. If yours is very thick, add a splash of broth, orange juice, or water to help it melt down.
Heat level: Gochujang, chili flakes, or sriracha can all be used. Start small—slow cookers concentrate flavor as they simmer.
Sauce thickening: The glaze will tighten on its own as it cooks. If it ever seems too thick when reheating, stir in a spoonful of cranberry sauce or a little liquid to loosen it.
Serving for parties: Keep the crockpot on WARM if you’re hosting. Give a quick stir every 30–45 minutes to keep everything coated.
Scaling up: A 6–7 quart slow cooker can handle a double batch. For a smaller crockpot, make sauce separately and add as the meatballs cook.
Budget tip: Store-brand frozen meatballs and cranberry sauce work perfectly here. This recipe is very forgiving if you’re trying to keep things affordable.
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