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- Ground beef or turkey: The base of our meatballs, you can choose beef or turkey. Both work great in this recipe, giving a nice flavor and texture. - Breadcrumbs: They help hold the meatballs together. I like using seasoned breadcrumbs for an extra kick. They add flavor and keep meatballs moist. - Fresh herbs and aromatics: I use parsley and onion. They bring freshness to the meatballs and make every bite tasty. Chopping them finely lets their flavors blend well. - Cranberry sauce varieties: You can use homemade or store-bought. Both add a sweet and tangy flavor that pairs perfectly with the meatballs. - Soy sauce: This adds depth to the sauce. Low-sodium soy sauce works best. It enhances the meat's savory notes without overpowering. - Additional sauce elements: I add Dijon mustard and apple cider vinegar. Mustard gives a nice sharpness, and vinegar adds balance. Brown sugar adds sweetness, rounding out the flavors. - Substitutions for dietary restrictions: If you're avoiding meat, you can use ground chicken or a plant-based option. - Gluten-free options: Use gluten-free breadcrumbs to keep this dish safe for those with gluten sensitivities. - Vegetarian variations: To make this dish vegetarian, swap meat for chickpeas or lentils. Blend them with breadcrumbs and herbs, and follow the same steps for cooking. {{ingredient_image_2}} In a large bowl, combine the ground beef, breadcrumbs, onion, parsley, egg, garlic powder, salt, and pepper. Use your hands or a spatula to mix. You want to mix until everything is well blended. But don’t overdo it; that can make the meatballs tough. The texture is key for great meatballs. You want them to be soft but hold their shape. If they are too dry, they will fall apart while cooking. If they are too wet, they may not form well. Shape the mixture into small meatballs. Aim for about one inch in size. This gives you around 20 to 25 meatballs. Uniform size helps them cook evenly. In a separate bowl, whisk together the cranberry sauce, soy sauce, Dijon mustard, brown sugar, and apple cider vinegar. Use a steady motion to mix until it is smooth. This helps blend the flavors well. You can adjust the sweetness and tartness to your taste. If you like it sweeter, add more brown sugar. For more tartness, a little extra apple cider vinegar works well. Next, set up your slow cooker. Place the meatballs gently in the cooker. Pour the cranberry sauce mixture over them. Make sure each meatball is coated well. Cook on low for 4 to 6 hours, or on high for 2 to 3 hours. This slow cooking makes the meatballs tender and full of flavor. Once done, stir the meatballs carefully in the sauce. This ensures every meatball gets an even coat of sauce before serving. To make juicy meatballs, avoid dryness by not overcooking them. The slow cooker helps, but keep an eye on the time. For flavor, mix fresh parsley and garlic powder into the meat. These add a nice taste and aroma. You can serve these meatballs with fluffy rice or creamy mashed potatoes. Both sides soak up the sauce well. For a beautiful plate, drizzle some cranberry sauce on top. A sprinkle of fresh parsley adds color and freshness, making it eye-catching. One common mistake is overmixing the meatball mixture. This can make them tough. Mix just until combined. Another pitfall is under-seasoning the sauce. Taste it before cooking to ensure it has enough flavor. Adjust as needed for a perfect balance. Pro Tips Use Fresh Ingredients: Fresh herbs and quality meat will elevate the flavor of your meatballs significantly. Opt for fresh parsley and high-quality ground beef or turkey. Experiment with Seasonings: Feel free to add spices like cumin, paprika, or even chili flakes to the meat mixture for an extra kick of flavor. Make Ahead: These meatballs can be made ahead of time and frozen. Just thaw them and cook in the sauce when you’re ready to serve! Perfect Pairings: Pair these meatballs with creamy mashed potatoes or fluffy rice to soak up the delicious sauce, making for a complete and satisfying meal. {{image_4}} You can swap ground beef for ground turkey. Turkey gives a lighter flavor. You can also use ground chicken if you prefer. Each option still holds up well in the sauce. If you're gluten-free, use gluten-free breadcrumbs. These work just as well for binding. You can also try oats as a substitute. Just make sure to use quick oats for the best texture. To add some heat, consider spices like red pepper flakes or cayenne. Start small and taste as you go. This way, you can find the right level for your family. Balancing sweet and savory is key. If you prefer more sweetness, add extra brown sugar. For a savory kick, try adding more soy sauce. This balance makes the dish more complex and enjoyable. If you own an Instant Pot, you can prepare this dish there. Use the sauté function for the meatballs. Then, pressure cook them with sauce for about 10 minutes. This method speeds up the cooking time. For an oven-baked option, preheat to 400°F (200°C). Place the meatballs on a baking sheet. Bake for 20-25 minutes, then add the sauce and bake for another 10 minutes. This gives a nice caramelization on the meatballs. To store leftover slow cooker cranberry meatballs, let them cool first. Place them in an airtight container. You can store them in the fridge for up to four days. If you want to keep them longer, freeze them. Use freezer-safe bags, and remove as much air as you can. Label the bags with the date for easy tracking. When you reheat meatballs, you want to keep them juicy. The best method is to use the microwave. Place them in a bowl, cover with a damp paper towel, and heat in short bursts. Stir often to heat evenly. You can also use the stove. Just add a splash of water or sauce to a pan, and heat on low. Always check that they are warm throughout. Cooked meatballs last about four days in the fridge. If frozen, they can last for up to three months. Watch for signs of spoilage. If you see any mold or smell a sour odor, it's best to toss them out. Always trust your senses to keep your meals safe. Yes, you can use frozen meatballs. They save time and work well. Just place them in the slow cooker. Pour the sauce over them and cook as directed. The meatballs will heat through nicely. To add heat, try these options: - Add red pepper flakes to the sauce. - Mix in some hot sauce with the meatball mixture. - Use spicy mustard instead of Dijon. These will give your meatballs a nice kick. Serve your cranberry meatballs with: - Fluffy rice or creamy mashed potatoes - Toasted bread or buns for meatball sandwiches - A fresh salad for a light touch These sides complement the sweet and savory flavors. Yes, you can prep in advance. Mix the meatball ingredients and shape them. Store them in the fridge for up to a day. You can also prepare the sauce ahead and keep it in the fridge. Just cook everything together when you're ready. Check the meatballs for doneness with a meat thermometer. The center should reach 165°F. If you don’t have one, cut a meatball in half. The inside should be no longer pink and juices should run clear. This blog post covered everything you need to know about slow cooker cranberry meatballs. We explored the key ingredients, sauce components, and dietary options. I shared step-by-step instructions to ensure perfect meatballs and tips to avoid common mistakes. Remember, flavor and texture are essential. Don’t shy away from experimenting with variations and serving ideas. With the right techniques, you can impress anyone with this dish. Enjoy making these meatballs and savor every bite!

Sweet & Savory Slow Cooker Cranberry Meatballs

Delicious meatballs cooked in a sweet and tangy cranberry sauce, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 pound ground beef (or ground turkey)
  • 1/2 cup breadcrumbs (preferably seasoned)
  • 1/4 cup finely chopped onion
  • 1/4 cup chopped fresh parsley
  • 1 large egg
  • 1 teaspoon garlic powder
  • to taste salt and freshly ground black pepper
  • 2 cups cranberry sauce
  • 1/4 cup soy sauce (low-sodium preferred)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon brown sugar
  • 1 tablespoon apple cider vinegar

Instructions
 

  • In a spacious mixing bowl, combine the ground beef, breadcrumbs, finely chopped onion, chopped parsley, egg, garlic powder, salt, and pepper. Use your hands or a spatula to mix until all ingredients are well incorporated but do not overmix.
  • Shape the mixture into small meatballs, approximately 1 inch in diameter. You should yield about 20 to 25 meatballs.
  • In a separate bowl, whisk together the cranberry sauce, soy sauce, Dijon mustard, brown sugar, and apple cider vinegar until the mixture is smooth and homogeneous.
  • Arrange the meatballs in the slow cooker and gently pour the cranberry sauce mixture over them, ensuring each meatball is thoroughly coated in the sauce.
  • Secure the lid on the slow cooker and set it to cook on low for 4 to 6 hours, or on high for 2 to 3 hours, until the meatballs are cooked through and tender.
  • Once cooking is complete, carefully stir the meatballs in the sauce to ensure they are evenly coated before serving.

Notes

Serve over rice or mashed potatoes and garnish with fresh parsley.
Keyword cranberry sauce, meatballs, slow cooker