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For Grandma’s Crockpot Cranberry Meatballs, you will need: - 1 pound ground beef (or ground turkey) - 1/2 cup breadcrumbs - 1/4 cup finely chopped onion - 2 cloves garlic, minced - 1 large egg - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/4 teaspoon dried thyme - 1/4 cup fresh parsley, chopped - 1 cup cranberry sauce (homemade or store-bought) - 1/2 cup barbecue sauce (your favorite brand) - Optional: fresh cilantro leaves for garnish You can easily swap out some ingredients for your needs: - Ground beef can become ground turkey or even ground chicken. - Breadcrumbs can switch to crushed crackers or oat flour for a gluten-free option. - Instead of fresh parsley, you can use dried parsley or even basil. - If you don’t have cranberry sauce, you can use any fruit-based sauce, like apple or cherry. - Any barbecue sauce you love works well; try different flavors for fun! Add some flair to your dish with these garnishes: - Fresh cilantro leaves give a nice pop of color and flavor. - Chopped green onions can add a fresh touch. - A sprinkle of sesame seeds can enhance visual appeal. - Sliced jalapeños can add a spicy kick for those who like heat. These simple tweaks can make the dish feel unique while keeping it close to Grandma’s original recipe. {{ingredient_image_1}} Start by gathering all your ingredients. In a large bowl, mix 1 pound of ground beef or turkey with 1/2 cup of breadcrumbs. Add 1/4 cup of finely chopped onion and 2 cloves of minced garlic. Crack in 1 large egg, then sprinkle in 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of dried thyme. Finally, stir in 1/4 cup of chopped fresh parsley. Mix the ingredients until just combined. Be careful not to overwork the meat. This keeps the meatballs tender. Next, roll the meat mixture into small meatballs. Aim for about 1 inch in diameter. Arrange them on a baking sheet. In another bowl, combine 1 cup of cranberry sauce with 1/2 cup of your favorite barbecue sauce. Pour this sauce over the meatballs in the crockpot. Make sure they are well coated. Cover the crockpot and set it to cook on low for 6-7 hours or on high for 3-4 hours. The meatballs will be tender and flavorful when done. When the cooking time is up, gently stir the meatballs in the sauce to coat them fully. For a nice presentation, serve the meatballs on a platter. Drizzle extra sauce from the crockpot over them. Add fresh cilantro leaves for a pop of color. These meatballs are great with toothpicks for easy serving. Enjoy them at parties or around the family table! To get the best meatball texture, I suggest using 80/20 ground beef. This gives a nice balance of fat and meat. If you prefer, ground turkey works well too. Use fresh breadcrumbs instead of dry ones. They add moisture, helping the meatballs stay soft. Mix the ingredients gently. Overmixing can lead to tough meatballs. Shape them into small balls, about 1 inch wide. This size cooks evenly and stays tender. One big mistake is not measuring your ingredients. Too much salt can ruin the flavor. Avoid adding too much breadcrumbs, which can make the meatballs dry. Don’t skip the egg; it binds the mixture well. Another common error is cooking on high heat. Low and slow is key for tender meatballs. Finally, don’t forget to coat the meatballs well in sauce before cooking. This keeps them moist and flavorful. Herbs and spices can take your meatballs to the next level. I love adding fresh parsley for a bright taste. Dried thyme adds depth to the flavor too. Try adding garlic powder for an extra kick. For a spicy twist, add a pinch of red pepper flakes. You can also mix in fresh cilantro for a fresh note. Experiment with your favorite herbs to find the perfect blend. These additions make the dish unique and delicious. Pro Tips Use Fresh Ingredients: Fresh herbs and spices can elevate the flavor of your meatballs. Opt for fresh parsley instead of dried for a brighter taste. Adjust Sauce to Taste: Feel free to modify the ratio of cranberry to barbecue sauce according to your preference for sweetness or tanginess. Make Ahead: These meatballs can be prepared a day in advance. Simply refrigerate them before cooking and allow extra time for them to reach room temperature before placing them in the crockpot. Perfectly Cooked Meatballs: For even cooking, make sure the meatballs are uniform in size. This ensures they all cook at the same rate. {{image_2}} You can change the sauce to mix things up. Instead of cranberry and barbecue, try sweet and sour sauce. It adds a tangy flavor. A teriyaki sauce gives a nice Asian twist. For a spicy kick, use a chipotle sauce. Each sauce gives the meatballs a new taste. While the recipe calls for ground beef or turkey, you can try other meats. Ground pork adds a rich flavor. Chicken is a lighter option. You can even mix meats for a unique taste. Just keep the measurements the same for the best results. For a plant-based twist, use lentils or chickpeas. You can mash them and mix with breadcrumbs and spices. Or, try store-bought plant-based meat. Many brands offer tasty options. Adjust the cooking time as needed. These swaps make the dish friendly for everyone. After your meal, let the leftover meatballs cool. Place them in an airtight container. If you have extra sauce, add it to keep the meatballs moist. Store the container in the fridge. They will stay fresh for about three days. Always label the container with the date. This way, you won't forget when you made them! To reheat the meatballs, you have a few options. You can use the microwave for quick heating. Place the meatballs on a microwave-safe plate. Heat them for about one to two minutes. Stir halfway to ensure even heating. If you prefer, you can reheat them on the stove. Just add a splash of water to keep them juicy. Heat them over medium heat, stirring often, until warm. If you want to save the meatballs for later, freezing is a great option. Start by letting them cool completely. Arrange the meatballs in a single layer on a baking sheet. Freeze them for a couple of hours until solid. Then, transfer them to a freezer bag. Remove as much air as possible before sealing. Label the bag with the date. The meatballs will last up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight before reheating. Yes, you can make these meatballs ahead of time. After you mix the meatball ingredients, you can roll them into balls and place them in the fridge. This way, they will stay fresh for up to a day. You can also freeze them for later. Just make sure to thaw them before you cook them in the crockpot. The meatballs are done when they reach an internal temperature of 165°F. You can use a meat thermometer to check this. If you don't have one, you can cut one meatball open. It should be brown inside, with no pink color. The sauce should be bubbling, which means they are ready to eat. These meatballs go well with many sides. You can serve them with rice or mashed potatoes. They also pair nicely with a fresh salad or roasted veggies. If you want a fun twist, serve them in a sandwich or on toothpicks for easy eating at parties. This blog post covered all you need for delicious meatballs. We looked at ingredients, cooking steps, and types of meat to use. Every tip and trick will help you make perfect meatballs. I also shared storage tips and common questions people have. Try these ideas to make your next meal special. With a few tweaks, you can create a dish everyone will love. Enjoy your cooking journey and remember, practice mixes skill with flavor!

Grandma’s Crockpot Cranberry Meatballs

Delicious meatballs cooked in a sweet and tangy cranberry-barbecue sauce, perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 7 hours
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 pound ground beef (or ground turkey)
  • 1/2 cup breadcrumbs
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 cup fresh parsley, chopped
  • 1 cup cranberry sauce (homemade or store-bought)
  • 1/2 cup barbecue sauce (your favorite brand)
  • to taste fresh cilantro leaves for garnish

Instructions
 

  • In a large mixing bowl, combine the ground beef (or turkey), breadcrumbs, chopped onion, minced garlic, egg, salt, pepper, thyme, and parsley. Mix until just combined, being careful not to overwork the meat.
  • Roll the mixture into small meatballs, approximately 1 inch in diameter. Lay them out on a baking sheet or plate.
  • In a separate bowl, mix together the cranberry sauce and barbecue sauce until fully combined. This will be your sauce for cooking the meatballs.
  • Place the meatballs in the crockpot, layering them evenly across the bottom.
  • Pour the cranberry-barbecue sauce mixture over the meatballs, ensuring they are well coated.
  • Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the meatballs are cooked through and tender.
  • Once cooking is complete, carefully stir the meatballs in the sauce to fully coat them before serving.

Notes

Serve with toothpicks for easy serving at parties or as a cozy family meal.
Keyword barbecue, cranberry, crockpot, easy, meatballs