These slow cooker cranberry meatballs are one of my go to appetizers for holiday parties, since the slow cooker does almost all the work while I get everything else ready. Sweet, tangy, and a little bit spiced, they come together with just a handful of pantry ingredients and a simple 4 ingredient sauce.
I love recipes like this one during the holidays because they free up oven space for everything else on the menu, and they hold beautifully on the warm setting for as long as your party runs.
Whether you're serving them as a cocktail appetizer with toothpicks or spooning them over rice for dinner, this gluten free recipe is an easy way to bring a little something special to your Christmas or Thanksgiving table.
For this recipe you can purchase whole cranberry sauce or you can make my recipe for gluten free cranberry jam. I like the convenience of purchasing cranberry sauce, but I also love to have extra of my cranberry jam for the holidays too.
If you are looking for more meatball recipes try my Gluten Free Slow Cooker Hawaiian Meatballs, my Gluten Free Slow Cooker Barbecue Meatballs, my Gluten Free Swedish Style Meatballs or my Gluten Free Slow Cooker Meatballs.
You can find more Christmas recipes here: Gluten Free Christmas Recipes
Jump to:
- Why You'll Love This Recipe
- Ingredient Notes and Substitutions
- How to Store, Freeze, and Make Ahead
- Tips for Serving a Crowd
- Top Tip
- Frequently Asked Questions
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- Gluten Free Slow Cooker Cranberry Meatballs
- Cranberry Meatballs Ingredients
- Instructions
Why You'll Love This Recipe
- A sweet and tangy sauce made from just 4 ingredients, no complicated prep required
- The slow cooker does the work, so it's an easy appetizer for a busy holiday
- A gluten free party food everyone can enjoy
- Freezer friendly, so you can make a batch ahead for Christmas or Thanksgiving
Ingredient Notes and Substitutions
You have a few easy options to make this recipe your own. Whole berry cranberry sauce gives the sauce a little texture, but jellied cranberry sauce works too if that's what you have on hand, and my Gluten Free Cranberry Jam is a great homemade option if you want to use up extra from the holidays.
If you're short on time, frozen fully cooked meatballs can stand in for the homemade version. Just add them straight to the slow cooker with the sauce and cook until heated through. No chili sauce on hand? Barbecue sauce or ketchup will work in a pinch, though the flavor will be a little sweeter and less tangy.
- Cranberry sauce: whole berry, jellied, or homemade cranberry jam all work. Meatballs: homemade with ground beef or turkey, or frozen fully cooked meatballs for a shortcut.
- Sauce base: chili sauce is my favorite, but ketchup or barbecue sauce can be substituted.
How to Store, Freeze, and Make Ahead
These meatballs are a great make ahead option for a holiday party. Store leftovers in an airtight container in the refrigerator for up to 4 days, and reheat gently on the stovetop, in the microwave, or right back in the slow cooker.
To freeze, let the meatballs cool completely in their sauce, then transfer to a freezer safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. You can also roll the raw meatballs and refrigerate them up to a day ahead of time, so all you have to do the day of your gathering is mix the sauce and start the slow cooker.
Tips for Serving a Crowd
This recipe makes about 2 pounds of meatballs, which is generally enough for 10 to 12 people as an appetizer. If you're hosting a bigger crowd, this recipe doubles easily, just make sure your slow cooker is large enough to hold everything in a single layer. Once the meatballs are done cooking, switch your slow cooker to the warm setting to keep them at serving temperature throughout your party, and garnish with a little fresh parsley or green onion right before serving.
Top Tip
My favorite chili sauce is Thai Kitchen Red Chili Dipping Sauce. Their brand doesn't have any added artificial colors or flavoring. I checked several other brands and they all had artificial colors and added ingredients that I didn't want.
Frequently Asked Questions
The key is gluten free breadcrumbs. There are several brands that have certified gluten free breadcrumbs. You can also use rice crumbs. I've used both and been happy with both options.
The gluten free bread or rice crumbs along with the egg will help the meatballs to hold their shape. Once the meatballs are in the crockpot I don't stir them until they are fully cooked so they don't fall apart.
I like to use these meatballs as an appetizer during the holidays and I serve them on their own with toothpicks. They are also delicious served with mashed potatoes or buttered pasta for a meal.
Yes. Let the meatballs cool completely in their sauce, then transfer to a freezer safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the slow cooker.
Yes. You can roll the raw meatballs and refrigerate them up to a day ahead, or fully cook them and refrigerate for up to 4 days, then reheat in the slow cooker before your guests arrive.
Yes. Add frozen fully cooked meatballs directly to the slow cooker with the sauce and cook on low until they are heated through, usually about 3 to 4 hours. This is an easy shortcut if you're short on time.
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I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!
Gluten Free Slow Cooker Cranberry Meatballs
- Total Time: 3 hours 20 minutes
- Yield: 2 pounds meatballs 1x
- Diet: Gluten Free
Description
These slow cooker cranberry meatballs are sweet, tangy, and practically make themselves. Perfect as a holiday appetizer for a crowd or served over rice or mashed potatoes for an easy weeknight dinner, they're a gluten free favorite that always disappears fast at a party.
Ingredients
Meatballs:
- 2 pounds Ground Beef
- ½ cup Gluten Free Bread Crumbs
- 1 large Egg
- ¼ cup Parmesan Cheese, finely grated
- 1 small Yellow Onion, grated
- 2 Tbsp. Minced Garlic
- 1 ½ tsp. Sea Salt
- 1 tsp. Coarse Ground Black Pepper
- 1 Tbsp. Dried Parsley
Sauce:
- 1 - 14 ounce can Whole Cranberry Sauce or my Cranberry Jam
- 1 - 6.57 ounce jar Chili Sauce
- 1 cup Water
- ½ cup Brown Sugar
Instructions
In a mixing bowl using your hands or a large spoon mix together the ground beef, gluten free bread crumbs, egg, parmesan cheese, onion, garlic, salt, pepper and parsley until well combined.
In a mixing bowl or large measuring cup whisk together the cranberry sauce, chili sauce, water and brown sugar until well combined.
Pour enough of the sauce mixture on the bottom of your slow cooker to coat it. Then roll the meatball mixture into golf ball sized balls and place them touching, but not on top of each other on the bottom of the slow cooker.
After all the meatballs are in the slow cooker pour the rest of the sauce on top of the meatballs.
Set your crockpot to low and and cook 2-4 hours until the internal temperature is a minimum of 165 degrees.
Move the meatballs to a plate and pour a bit of sauce over them to serve with toothpicks for an appetizer or over mashed potatoes or buttered noodles for a meal.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
Notes
I used ground beef in this recipe, but you could also use ground turkey.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Meatballs
- Method: Slow Cooker
- Cuisine: American
If you make these cranberry meatballs, I would love to hear how they turned out. Leave a comment and a star rating below, and tag @smallfarmbiglife on Instagram so I can see your holiday spread. Looking for more easy appetizers and mains for the holidays? Check out my full collection of Gluten Free Christmas Recipes.
Cranberry Meatballs Ingredients
Instructions
In a mixing bowl using your hands or a large spoon mix together the ground beef, gluten free bread crumbs, egg, parmesan cheese, onion, garlic, salt, pepper and parsley until well combined.
In a mixing bowl or large measuring cup whisk together the cranberry sauce, chili sauce, water and brown sugar until well combined.
Pour enough of the sauce mixture on the bottom of your slow cooker to coat it. Then roll the meatball mixture into golf ball sized balls and place them touching, but not on top of each other on the bottom of the slow cooker.
After all the meatballs are in the slow cooker pour the rest of the sauce on top of the meatballs.
Set your crockpot to low and and cook 2-4 hours until the internal temperature is a minimum of 165 degrees.
Move the meatballs to a plate and pour a bit of sauce over them to serve with toothpicks for an appetizer or over mashed potatoes or buttered noodles for a meal.
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