Cranberry Orange Meatballs: An Easy Holiday Appetizer

When you need an easy appetizer for Thanksgiving, Christmas or any holiday gathering, these Cranberry Orange Meatballs are a great choice. Tender meatballs are coated in a sweet and tangy sauce made with whole berry cranberry sauce, orange marmalade and chili sauce.

The combination may sound unusual, but the flavors work extremely well together. The cranberry sauce adds tartness, the orange marmalade brings a fresh citrus flavor and the chili sauce balances the sweetness with a little tang.

Best of all, this recipe starts with frozen, fully cooked meatballs. There is no need to mix ground meat, shape individual meatballs or cook them before adding them to the crock pot.

Simply whisk together the sauce ingredients, add the frozen meatballs and let everything cook until hot. The meatballs can then remain in the crock pot on the warm setting throughout your party.

This makes them especially helpful for Thanksgiving, when oven and stovetop space are limited. You can prepare the appetizer early and let the crock pot handle the rest.

Cranberry Orange Meatballs

Cranberry meatballs have become a popular holiday appetizer because they are easy to prepare and look festive on an appetizer table. The sauce has a deep red color that works well for both Thanksgiving and Christmas.

This version gets extra flavor from orange marmalade and fresh orange zest. Cranberry and orange are a classic holiday combination, and the orange helps brighten the heavier flavors commonly served at holiday gatherings.

Although the meatballs taste special enough for a celebration, the recipe requires only a few common ingredients. It is also easy to double when you are feeding a larger crowd.

If you prefer a classic sweet and tangy meatball appetizer made with grape jelly, try these Instant Pot Appetizer Meatballs. Both recipes begin with frozen meatballs, but the sauces give them very different flavors.

Ingredients Needed

The complete ingredient amounts and instructions are included in the printable recipe card below. However, there are a few helpful tips to consider before you begin.

Frozen Meatballs

Use a package of fully cooked frozen meatballs. Traditional beef or beef and pork meatballs work well in this recipe.

Avoid strongly flavored Italian meatballs if possible. Heavy amounts of basil, oregano and Parmesan cheese in the meatballs can compete with the cranberry orange sauce.

Homestyle meatballs are usually the best choice. Turkey meatballs can also be used if you want a slightly lighter appetizer.

There is no need to thaw the meatballs before placing them in the crock pot. Add them directly from the freezer and adjust the cooking time as needed.

Whole Berry Cranberry Sauce

Whole berry cranberry sauce gives the sauce its holiday flavor and adds small pieces of cranberry throughout the mixture.

Although jellied cranberry sauce will work, the finished sauce will be smoother and slightly sweeter. If that is what you have on hand, break it into smaller pieces before mixing it with the other ingredients.

You can also use homemade cranberry sauce. My Instant Pot Cranberry Sauce is a good option if you have some left over after Thanksgiving.

If homemade cranberry sauce is already heavily sweetened, reduce the orange marmalade slightly. You can always stir in more after tasting the sauce.

Orange Marmalade

Orange marmalade provides sweetness and concentrated orange flavor and compliments the cranberry flavor in the meatballs. It also helps the sauce become thick and glossy as it heats.

Be sure to use orange marmalade rather than orange jelly. The small strips of orange peel in marmalade add more flavor and give the sauce a homemade appearance.

For a slightly less sweet sauce, begin with one-third cup of marmalade. Taste the sauce once it is warm and add more if needed.

Chili Sauce

Bottled chili sauce is found near the ketchup in most grocery stores. It is a thick tomato-based condiment with vinegar, spices and a mild sweetness.

Despite its name, it is not especially hot. It adds tanginess and prevents the cranberry and marmalade mixture from tasting too sweet.

Do not substitute Asian sweet chili sauce. It has a different flavor and usually contains garlic and hot peppers.

Orange Juice And Zest

Orange juice thins the sauce just enough to coat the meatballs. Freshly squeezed juice provides the best flavor, although bottled orange juice will also work.

Fresh orange zest is optional, but it makes the citrus flavor more noticeable. Only remove the bright orange portion of the peel because the white layer underneath can taste bitter.

Brown Sugar

A small amount of brown sugar rounds out the tart cranberry flavor. Depending on the cranberry sauce and marmalade you use, you may not need the full amount.

If you prefer a tangier sauce, leave out the brown sugar at first. You can stir it into the warm sauce after tasting it.

Seasonings

A little ground cinnamon adds warmth without making the sauce taste like dessert. Black pepper provides a mild savory contrast.

You can add a small pinch of cayenne pepper if you want the sauce to have a little heat. Keep the amount small so it does not cover the cranberry and orange flavors.

How To Make Cranberry Orange Meatballs

Begin by spraying the inside of a 5 or 6 quart crock pot with nonstick cooking spray. This makes cleanup easier, especially around the edges where the sauce can become sticky.

Add the whole berry cranberry sauce, orange marmalade, chili sauce, orange juice, brown sugar, orange zest, cinnamon and black pepper to the crock pot.

Whisk the ingredients until they are combined. The sauce does not need to be completely smooth because it will loosen as it warms.

Add the frozen meatballs and gently stir until they are coated in the sauce. Cover the crock pot and cook on high for 2 to 3 hours or on low for 4 to 5 hours.

Stir the meatballs once or twice during cooking so they heat evenly and remain covered in sauce. They are ready when the centers are hot and the sauce has thickened around them.

Once the meatballs are heated through, turn the crock pot to the warm setting. Stir them occasionally while they are being served.

How To Make Cranberry Orange Meatballs On The Stove

If you do not have time to use a crock pot, prepare the meatballs in a large saucepan or Dutch oven.

Combine the sauce ingredients in the pan and place it over medium heat. Stir until the cranberry sauce and marmalade melt into the other ingredients.

Add the frozen meatballs and bring the sauce to a gentle simmer. Reduce the heat to low, cover and cook for approximately 20 to 25 minutes.

Stir occasionally to keep the sauce from sticking to the bottom. Check one of the larger meatballs before serving to make sure it is hot in the center.

Transfer the meatballs to a small crock pot or warming dish if you want to keep them hot during the gathering.

How To Thicken The Sauce

The cranberry orange sauce will thicken naturally as it cooks. It will also become slightly thicker as it begins to cool.

If the sauce looks too thin near the end of cooking, remove the crock pot lid and cook the meatballs on high for another 15 to 20 minutes. Stir occasionally so the sauce reduces evenly.

You can also make a cornstarch slurry. Mix one tablespoon of cornstarch with one tablespoon of cold water until smooth.

Stir the slurry into the hot sauce and continue cooking for approximately 10 minutes. Do not add dry cornstarch directly to the crock pot because it can form clumps.

If the sauce becomes too thick, stir in orange juice one tablespoon at a time until it reaches your preferred consistency.

Make-Ahead Instructions

The cranberry orange sauce can be mixed up to three days in advance. Store it in a covered container in the refrigerator.

When you are ready to cook the meatballs, pour the sauce into the crock pot and add the frozen meatballs. You may need to add approximately 15 minutes to the cooking time because the sauce will be cold.

You can also cook the entire recipe one day in advance. Let the meatballs cool, then transfer them with the sauce to a covered container and refrigerate.

Reheat them in the crock pot on low for 2 to 3 hours, stirring occasionally. If the sauce becomes too thick, add a splash of orange juice.

Enjoy! Mary

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