Cranberry Meatballs


 (Cheryl Brenner)

  • Prep Time


  • Cook Time


  • Total Time


  • Servings


Not only are these meatballs delicious, but they are a great way to use up any leftover cranberry sauce from the holidays!


For the Meatballs:

  • 2 pound ground beef
  • 1/3 cup parsley flakes
  • 2 tablespoon soy sauce
  • 1/2 teaspoon garlic powder
  • 2 tablespoon minced onion
  • 1 cup cornflake crumbs
  • 2 Eggs
  • 1/2 cup ketchup

For the Sauce:

  • 1 can jellied cranberry sauce
  • 12 ounce bottle of Chili sauce
  • 2 tablespoon brown sugar
  • 1 tablespoon lemon juice


Step 1:

  • In a large mixing bowl, combine Meatball ingredients until well mixed.

Step 2:

  • Form into 40-50 meatballs and put in lightly greased baking pans.

Step 3:

  • Bake at 350 degrees for about 30 minutes, or until meatballs are cooked through. (Cut one open to test.)

Step 4:

  • While meatballs are baking, combine Sauce ingredients in saucepan. Heat over low heat until jellied sauce and brown sugar melt. Stir frequently.

Step 5:

  • Place baked meatballs in slow cooker. Pour sauce over meatballs, making sure that all are covered in sauce if you’ve layered them into the cooker

Step 6:

  • Cover. Cook on Low 2 hours or until Sauce is bubbly.

Step 7:

  • Turn slow cooker to Warm and serve with toothpicks.


  • Use 1 lb. ground beef and 1 lb. ground pork instead of 2 lbs. ground beef. Use 10¾-oz. can condensed tomato soup, mixed with 1 tsp. prepared mustard, instead of chili sauce.