These cranberry meatballs are a crowd-pleasing appetizer and an easy weeknight dinner.
With just a few ingredients, this twist on classic jelly-glazed meatballs delivers sweet, tart and spicy flavors everyone will reach for. Made in the slow cooker, they free up oven space and keep warm while guests mingle — ideal for holidays and parties.
I love putting my own spin on holiday classics. These Slow Cooker Spicy Cranberry Meatballs started as a riff on the familiar grape jelly-and-chili-sauce version and quickly became a new favorite.
I still remember the first time I tasted glazed jelly meatballs. It was at an office Christmas party years ago and they were an instant hit. After my husband kept going back for more, my boss shared the recipe and it became a staple at gatherings.
But I couldn’t resist experimenting: what if I swapped grape jelly for cranberry sauce and added gochujang for a spicy, umami kick?
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The result?
Delicious. The cranberry and gochujang pairing is bright, sweet and pleasantly spicy — in our house this version beat the original.
These bite-sized meatballs are perfect as party appetizers, but they also make a comforting dinner. The aroma of cranberry and Korean red pepper paste fills the kitchen on cold days, making them ideal after a walk in the snow or for a movie night by the fire.
They take only minutes to assemble and then cook themselves in the slow cooker, so you can relax while dinner comes together.
Ingredients
You only need a few simple ingredients to make these cranberry meatballs:
- Meatballs: Frozen turkey meatballs work great for convenience, but homemade meatballs, chicken meatballs or other varieties like venison also work.
- Whole berry cranberry sauce: I prefer whole berry for texture, though jellied cranberry sauce is fine if you prefer. Check labels and choose brands without high fructose corn syrup if possible.
- Gochujang: A fermented Korean red pepper paste with sweet, spicy, and savory notes that balances the tart cranberries.
- Low-sodium soy sauce: Adds umami and deepens the sauce without making it overly salty.
- Sesame seeds (optional): A sprinkle at the end adds color and a subtle nutty crunch.
How to make sweet and spicy cranberry meatballs in a Crock Pot
These meatballs are quick to assemble: add the meatballs, cranberry sauce, gochujang and soy sauce to your slow cooker, stir gently, then cover and cook on LOW for 3–4 hours, or until the meatballs reach 165°F internally.
If you need to speed things up, simmer everything together in a large pot or Dutch oven until the meatballs are cooked through, then transfer to the slow cooker to keep warm for serving.
Serve directly from the crock pot so the meatballs stay warm while guests help themselves. A plate of toothpicks makes them easy to nibble.
Pro Tip: To avoid the sauce burning on the crock’s surface, layer the meatballs in first, then add and stir in the sauce and seasonings. This reduces direct contact between sweet sauce and the hot sides.
What to serve with cranberry meatballs
These spicy cranberry meatballs shine as appetizers, but they also transform into satisfying meals. Try these serving ideas:
- Serve over egg noodles, spaghetti, or other pasta—there’s usually enough sauce in the slow cooker to dress the noodles.
- Pair with mashed potatoes or mashed cauliflower for a cozy dinner.
- Make a meatball sub with sliced rolls and melted cheese.
- Bake a casserole with the meatballs and a complementary starch or vegetables for a family-style dish.
- For a lighter option, serve alongside a crisp green salad.
How to store leftover slow cooker spicy cranberry meatballs
Store leftovers in an airtight container in the refrigerator for 3–4 days, or freeze for up to 3 months.
Reheating glazed meatballs
Reheat refrigerated meatballs on the stovetop over low heat, covered, to prevent drying. Frozen meatballs can be reheated from frozen or thawed overnight in the fridge before warming.
More Irresistible Meatball Recipes To Try
- Spicy Pork Meatballs With Parmesan Risotto
- Crock Pot Buffalo Chicken Meatball Subs
- Slow Cooker Meatballs In Homemade Tomato Basil Sauce
- North African Meatballs with Prunes and Pine Nuts
- Thanksgiving Meatballs (turkey and cranberry)
- Tandoori Chicken Meatballs
- Meatballs in Homemade Enchilada Sauce
Slow Cooker Gochujang Cranberry Meatballs
Equipment
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Gochujang (Korean red pepper paste)
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Slow cooker
Ingredients
- 12 ounces frozen turkey meatballs
- 1 can 14 ounces whole berry cranberry sauce
- ¼ cup gochujang Korean red pepper paste
- 2 Tablespoons low sodium soy sauce
- 1 teaspoon sesame seeds optional
Instructions
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Add the meatballs to the slow cooker. Pour in the cranberry sauce, gochujang, and soy sauce. Stir gently to combine.
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Cover and cook on low for 3–4 hours, or until meatballs reach an internal temperature of 165°F. Garnish with sesame seeds if desired and serve warm.
Notes
Calories from Fat 45