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Homemade Cranberry-Glazed Meatballs (Slow Cooker Party App) photo

Cranberry-Glazed Meatballs (Slow Cooker Party App)

These Cranberry-Glazed Meatballs are juicy, tender, and slow-cooked to perfection with a tangy-sweet glaze—perfect for parties and holiday gatherings!
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef choose lean for best results
  • 1/2 cup breadcrumbs plain or Italian seasoned
  • 1/4 cup fresh chopped parsley
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup cranberry sauce whole berry preferred for texture
  • 1/4 cup chicken broth low sodium works best
  • 1 tablespoon soy sauce or tamari for gluten-free
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme

Equipment

  • Slow cooker (4-6 quart size recommended)
  • Mixing bowl
  • Baking sheet or plate
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Skillet (optional)

Method
 

  1. In a large mixing bowl, combine the ground beef, breadcrumbs, chopped parsley, grated Parmesan, egg, garlic powder, onion powder, salt, and black pepper. Mix gently but thoroughly without overmixing.
  2. Form the mixture into small, bite-sized meatballs about 1 to 1.5 inches in diameter. Place them on a baking sheet or plate.
  3. Optional: Brown the meatballs in a skillet over medium heat with a little oil, about 2 minutes per side, for extra flavor and a crust.
  4. In a bowl, whisk together the cranberry sauce, chicken broth, soy sauce, black pepper, and dried thyme to make the glaze.
  5. Place the meatballs in the slow cooker and pour the glaze over them. Stir gently to coat evenly. Cover and cook on low for 3-4 hours or on high for 1.5-2 hours until meatballs are tender and glaze thickens slightly.
  6. Give the meatballs a final stir before serving. Serve warm with toothpicks for easy party snacking.

Notes

  • Don’t skip the parsley—it adds freshness and color to the meatballs.
  • Use whole berry cranberry sauce for a delightful burst of texture.
  • For a thicker glaze, remove the slow cooker lid during the last 30 minutes of cooking.
  • Add a splash of balsamic vinegar or Dijon mustard to the glaze for extra zing.
  • Make ahead by freezing raw meatballs on a baking sheet, then transferring to a freezer bag for easy reheating.