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Gluten Free Slow Cooker Cranberry Meatballs

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  • Author: Elaine VanVleck
  • Total Time: 3 hours 20 minutes
  • Yield: 2 pounds meatballs 1x
  • Diet: Gluten Free


This easy recipe for gluten free slow cooker cranberry meatballs is a perfect holiday appetizer! They are cooked in your crockpot for 2-4 hours on low and then ready to serve hot. I used ground beef, but you could easily use turkey for these tangy meatballs with cranberries and chili sauce.



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

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


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.


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: Gluten Free