Cranberry Jalapeno Meatballs

Slow cooker homestyle meatballs glazed with cranberry sauce, jalapeno, and BBQ.

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5 from 1 review

Easy cranberry jalapeno meatballs with cranberry sauce made in a slow cooker with 4 ingredients. A perfect appetizer or main course!


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  1. Remove the seeds from the jalapeno and finely chop it.
  2. Dump the cranberry sauce, BBQ sauce, and jalapeno into the crockpot. Stir to combine.
  3. Add the frozen meatballs and stir to coat them.
  4. Cook on high for 4 hours. Stir halfway through to prevent the meatballs from burning on the bottom.
  5. Stir and serve.


Leave the slow cooker on the warm setting and set out toothpicks to serve at a gathering or party.

Adjust the spice: Leave the seeds in the jalapeno to make the sauce spicier. If you want even more heat, add an extra jalapeno. 

Make it vegan: Use frozen plant-based meatballs (like Impossible) to make these vegetarian/vegan. Just make sure you choose a vegan BBQ sauce to go with them!

Change up the flavor: Use grape jelly instead of the cranberry sauce or Heinz Chili Sauce in place of the BBQ.