Crockpot Cocktail Meatballs: Effortless Party Pleaser Recipe

These Crockpot Cocktail Meatballs are a must-have for any gathering, featuring a delicious sweet and tangy glaze.

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Prep Time 10

Cook Time 2

Total Time 2 10

Servings: 8 meatballs

Course: Appetizers

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Meatballs

2 to 3 lbs Fully Cooked Meatballs Mix and match types like beef, turkey, or chicken.

For the Sauce

14 oz Cranberry Jelly Can be swapped for other fruit jellies.
12 oz Chili Sauce Any brand works, adjust to taste.
2 tbsp Dijon Mustard Yellow mustard is a great substitute.
2 tbsp Brown Sugar Adjust to preference if less sweet is desired.
1 tbsp Fresh Lemon Juice Lime juice can be used as an alternative.

Equipment

Slow Cooker

Method

Step‑by‑Step Instructions

Prepare the Sauce: In a medium saucepan over medium heat, combine cranberry jelly, chili sauce, Dijon mustard, brown sugar, and fresh lemon juice. Stir frequently and simmer for 5-10 minutes until the jelly melts completely and becomes a smooth glaze.
Combine with Meatballs: Once the sauce is ready, place the meatballs into a slow cooker. Pour the hot sauce over them and mix gently to coat.
Cooking: Set the slow cooker to LOW and cook for 2 hours if fresh, or 3 hours if frozen. Switch to WARM when done.
Serve: Transfer the meatballs to a serving dish or leave them in the slow cooker. Garnish with fresh herbs if desired.

Nutrition

Serving: 3meatballsCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 12gVitamin A: 2IUVitamin C: 1mgCalcium: 2mgIron: 8mg

Notes

Thawing is not needed for frozen meatballs. Avoid high heat during cooking to maintain moisture. Adjust sweetness based on preference.

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