My 3-ingredient slow cooker recipe is always the first thing gone at parties
There are never any leftovers!
Easy slow cooker recipes are worth their weight in gold—and the one I make for nearly every party is no exception. Tender cocktail meatballs, lacquered in a sweet-and-savory glaze, are the first thing that comes to mind when I need to whip up something quick for a potluck, picnic, or any gathering. While they always earn rave reviews, most people who ask about the recipe are shocked to find out how easy it is. In fact, you only need three ingredients: frozen meatballs, cranberry sauce, and chili sauce. Here’s how to replicate the magic yourself.
How To Make Slow Cooker Meatballs
Throw a bag of frozen meatballs (2 to 3 pounds), a can of whole berry cranberry sauce (14 ounces), and a bottle of chili sauce (12 ounces) into a slow cooker. Stir everything together, then cook on high until the meatballs are tender, about 2 to 3 hours. That’s it. The hardest part is finding an outlet at the party to plug your slow cooker into.
You can also make Allrecipes community member fabeveryday’s Crock Pot Party Meatballs recipe, which calls for adding 1/2 cup of lemon juice and a couple drops of hot sauce to the slow cooker with the frozen meatballs, cranberry sauce, and chili sauce. The citrus and the hot sauce give the meatballs an extra burst of bright acidity and a little kick, which is a lovely contrast to the sweet-tangy chili sauce and cranberry mixture. But I’ve made the recipe without those additions dozens of times and have never gotten any complaints.
Slow Cooker Meatball Tips and Variations
- Swap the cranberry sauce for grape jelly. This swap makes a popular variation I've tried that earns equal praise. But I prefer the tanginess of cranberry sauce (whole berry or jellied). Your favorite barbecue sauce also works in place of chili sauce.
- Use smoked sausages instead of meatballs. Bite-sized Lit'l Smokies heat up more quickly in the slow cooker and pair well with the sauce.
- Pick up any meatball. I like "home-style" beef and pork frozen meatballs, but any type will work (think: Italian or Swedish).
- Serve 'em with slider buns. They taste great sandwiched between two pieces of white bread.
- Try the stovetop method. If you don't have a slow cooker, you can also make the meatballs in a Dutch oven or other pot. Cover the mixture (the sauce splatters) and simmer on medium-high until the mixture is cooked through. Then transfer the meatballs to a platter or plate.
- Save leftovers in the sauce. If you're lucky enough to have leftovers (I never do!), they'll keep for up to 4 days in an airtight container in the refrigerator.
