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Cranberry Cocktail Meatballs


Crockpot Cocktail Meatballs

Crockpot Meatball Recipe

D. Rattray
A flavorful appetizer meatballs, baked then kept warm in the slow cooker. If you need something quicker, combine your own favorite frozen meatballs with the sauce ingredients, then cook on HIGH in the slow cooker for about 2 hours.


  • 2 pounds ground beef
  • 1 cup corn flake crumbs
  • 2 eggs
  • 1/4 cup chopped, fresh parsley
  • 1/3 cup ketchup
  • 1/4 cup minced onions
  • 2 tablespoons soy sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 can (16 ounces) cranberry sauce, jellied or
  • whole cranberry sauce
  • 12 ounces chili sauce
  • 1 tablespoon brown sugar, firmly packed
  • 2 teaspoons lemon juice


In a large bowl, combine ground beef, corn flake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper. Blend ingredients well and form into small balls, about 3/4-inch in diameter. Place in a casserole or baking pan. Heat oven to 300°.

While meatballs are cooking, combine cranberry sauce, chili sauce, brown sugar, and lemon juice in a saucepan. Cook, stirring, over medium heat until mixture is blended. Pour hot sauce over meatballs in casserole. Bake for about 45 minutes, depending on the size of the meatballs. Transfer to crockpot and keep on LOW for serving.
Makes 4 to 5 dozen meatballs, depending on size.

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