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Crockpot turkey meatballs in cranberry sauce served on a white plate with broccoli florets for a balanced, colorful meal.

Crockpot Turkey Meatballs in Cranberry Sauce

Sweet, tangy, and savory frozen turkey meatballs slow-cooked in a cranberry and BBQ sauce blend. Three ingredients, no thawing, and a great way to use up leftover holiday cranberry sauce. Serve as dinner or a party appetizer.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8
Course: Appetizer, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cranberry sauce leftover homemade, or one 16 oz can jellied cranberry sauce
  • 1/2 cup BBQ sauce
  • 32 oz frozen turkey meatballs 1 bag; no need to thaw

Equipment

  • Medium saucepan
  • crockpot

Method
 

  1. Pour the cranberry sauce and BBQ sauce into a medium saucepan over medium heat. Stir gently as it warms until the two sauces combine into a smooth, pourable mixture.
  2. Meanwhile, add the frozen turkey meatballs straight to the Crockpot. No thawing needed.
  3. Pour the warm sauce over the meatballs and toss with a spoon or spatula until evenly coated.
  4. Cover and cook on LOW for 4 hours. Serve with a side vegetable, or keep on WARM with toothpicks for a party appetizer.

Notes

  • Any brand of frozen turkey meatballs works; pick a bag around 32 oz.
  • Great as a Christmas party or potluck appetizer kept on the WARM setting.