How do I make gluten free meatballs from scratch?

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.

What do you serve cranberry meatballs with?

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.

Can I freeze cranberry meatballs?

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.

Can I make these ahead of time for a party?

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.

Can I use frozen, fully cooked meatballs instead of making them from scratch?

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.

Gluten Free Slow Cooker Cranberry Meatballs

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

Scale

Meatballs:

2 pounds Ground Beef
1/2 cup Gluten Free Bread Crumbs
1 large Egg
1/4 cup Parmesan Cheese, finely grated
1 small Yellow Onion, grated
2 Tbsp. Minced Garlic
1 1/2 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
1/2 cup Brown Sugar

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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