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These cranberry jalapeno meatballs are one of my favorite recipes, combining simple ingredients to create the ultimate festive appetizer or satisfying main course. The best part? You just toss everything into the crock pot and peace out while it cooks!
Why You'll Love These Jalapeño Cranberry Meatballs
There are a couple of ways to make this easy appetizer, depending on your time and dietary preferences. For this batch, I went with store-bought gluten-free meatballs to keep things simple. While they did contain soy (not my favorite ingredient), sometimes life is just too busy to make everything from scratch! That said, if you prefer a paleo-friendly option, I've got you covered with a homemade meatball recipe included below!
These meatballs are my twist on the classic grape jelly and chili sauce crockpot meatballs my mom used to make for gatherings during the holiday season. They have all the same sweet and tangy flavors but without the gluten, refined sugar, or unnecessary additives. You can eat these meatballs all by themselves or pair them with cauliflower rice or mashed potatoes for a warm meal – no matter how you eat them, they're insanely delicious.
Ingredient Notes
Store-bought Meatballs & Sauce Ingredients:
- Amy Lu Jalapeno Cranberry Meatballs: I get the large pack from Costco that has approximately 60 meatballs. These have jalapeno peppers in them so if you don't like them – swap them with any gluten-free frozen meatballs for a milder option or homemade ones for a personal touch.
- BBQ sauce: Adds a smoky and tangy flavor that complements the tart cranberries. I like the New Primal or Primal Kitchen brand.
- Fresh or frozen cranberries: Provide the vibrant, tangy base for the cranberry sauce that gives these meatballs a holiday flair. You can use canned whole cranberries in a pinch, but fresh or frozen give the best texture.
- Water: Helps to thin out the cranberry sauce and create the perfect consistency.
- Honey or maple syrup: Balances out the tartness of the cranberries with natural sweetness. You can also use brown sugar if that's what you like!
Homemade Paleo Meatballs
- Ground beef: Ground turkey or chicken can be used instead.
- Almond flour: Keeps the meatballs tender while adding a subtle nutty flavor. Ground pork rinds or gluten-free breadcrumbs work as a substitute if almond flour isn't available.
- Coconut flour: Helps bind the meatballs together without using grains. You can omit it and use extra almond flour, but the texture may vary slightly.
- Sea salt: Enhances the natural flavors in the meatballs and sauce.
- Coconut Aminos: Adds a touch of umami with a gluten-free, soy-free twist. Gluten-free tamari or soy sauce (if not soy-free) can be substituted.
- Dijon mustard: Brings a bit of tang and depth to the meatballs. Regular mustard works if that's all you have.
- Garlic powder: Infuses the meatballs with a savory, aromatic base. Fresh minced garlic can also be used if desired.
- Onion powder: Adds a subtle sweetness and richness to the flavor of the meatballs. Swap with finely minced onion for a fresher flavor.
See the full recipe card below for exact ingredient amounts and instructions.
Step-by-Step Instructions
For Pre-Made Meatball Version
Step 1: Start with the cranberry sauce. Heat cranberries and ¼ cup of water over medium heat for about 5-10 minutes until cranberries begin to pop and soften.
Step 2: Add either honey or maple syrup. Use a wooden spoon to crush the cranberries against the side of the pan. Reduce heat to low and let it sit for a few minutes to thicken.
Step 3: Add meatballs to crock pot.
Step 4: Pour in the BBQ sauce.
Step 5: Add the cranberry sauce.
Step 6: Stir to combine and cook on low for 8-10 hours or high for 3-4 hours.
For Homemade Meatballs
Step 1: Preheat your oven to 375 degrees f. In a large bowl, combine all the meatball ingredients and mix thoroughly using your hands until evenly incorporated.
Step 2: Shape the mixture into small, 1-inch meatballs and arrange them on a baking sheet lined with parchment paper.
Step 3: Bake the meatballs for about 15 minutes, or until they are mostly cooked through. Transfer the meatballs to a crockpot, then add the BBQ sauce and cranberry sauce as described in the recipe. Cook on low for 5-6 hours, and switch to the “warm” setting to keep them ready to serve. Served cooked meatballs warm and enjoy!
Expert Tips
If you like a spicy sauce you can add some red pepper flakes.
If you're making your meatballs, you can do this ahead of time and refrigerate or freeze them before serving them to make life easier on the day of your event!
If you can’t find Amy Lu Cranberry Jalapeno meatballs, you can use 60 gluten-free frozen meatballs and add them straight from the freezer, or make your own meatballs using the recipe below!
Serving Tips
- These are a perfect party appetizer! Serve them on a platter with toothpicks for easy access during holiday parties.
- Pair them with mashed potatoes, scalloped potatoes, coconut rice, white rice, a green salad, or green beans for a hearty family meal.
- These meatballs reheat well and can be used in sandwiches or wraps for a quick lunch option.
- Serve with other appetizers like spinach artichoke dip, air fryer potato wedges, and/or a cottage cheese queso dip.
Storage Tips
Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat them gently on the stovetop or in a microwave until warmed through.
Recipe FAQs
Yes! After baking the meatballs, combine them with the sauce in a large pot or deep skillet. Simmer over low heat for 30-45 minutes, stirring occasionally, until the meatballs are tender.
You can bake them the day before and refrigerate them!
Chicken Raised Without Antibiotics, Cranberries (Cranberries, Sugar, Sunflower Oil), Contains 2% or less of: Jalapeno Peppers, Evaporated Cane Sugar, Maple Sugar, Spices, Chipotle Pepper, Salt, Extract of Rosemary, Vinegar
More Delicious Family Dinners
Instant Pot Buffalo Chicken Stuffed Sweet Potatoes
Healthy Chicken Pot Pie Soup
Whole30 Meatball Stroganoff
Easy Ground Chicken Meatballs with Spinach Alfredo Sauce
Slow Cooker Cranberry Jalapeno Meatballs
Ingredients
- 1 pack Amy Lu Jalapeno Cranberry Meatballs, I get the large pack from Costco that has approximately 60 meatballs. Can also use 60 frozen meatballs of choice.
- 2 13 oz jars BBQ sauce, I like The New Primal or Primal Kitchen brands
- 12 oz bag fresh or frozen cranberries
- ¼ cup water
- ½ cup honey or maple syrup, (less or more to taste – depends on how you like your cranberry sauce!)
If making homemade paleo meatballs instead of store-bought:
- 2 lbs ground beef
- ¼ cup almond flour
- 2 tbsp coconut flour
- 2 tsp sea salt
- 2 tbsp Coconut Aminos
- 1 tbsp dijon mustard
- 2 tbsp garlic powder
- 1 tbsp onion powder
Instructions
For pre-made meatball version:
- Start with the cranberry sauce. Heat cranberries and ¼ cup of water over medium heat for about 5-10 minutes until cranberries begin to pop and soften. Add either honey or maple syrup. Use a wooden spoon to crush the cranberries against the side of the pan. Reduce heat to low and let it sit for a few minutes to thicken.
- Add meatballs to crock pot. Pour in both bottles of BBQ sauce. Add cranberry sauce and stir everything to combine. Set the crock pot on low and cook for 8-10 hours. Turn to the "warm" setting until ready to serve.
For homemade meatballs:
- Preheat oven to 375. Combine all meatball ingredients in a large bowl and mix well using your hands. Roll meatballs into small (1 inch-ish) meatballs and place on a parchment-lined baking sheet. Bake them for 15 minutes or until mostly cooked through. Add meatballs to crock pot along with BBQ sauce and cranberry sauce as noted above. Cook on low for 5-6 hours on low and then keep on “warm” for the remaining time.
Notes
- If making your own meatballs, you can do this ahead of time and refrigerate or freeze them before using to make life easier on the day of your event!
- If you can’t find Amy Lu Cranberry Jalapeno meatballs, you can use 60 gluten free frozen meatballs and add them straight from the freezer!
- If you like a spicy sauce you can add some red pepper flakes.
- Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat them gently on the stovetop or in a microwave until warmed through.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
Recipe is easy to follow and comes out nice, however, the lack of detailed ingredients pertaining to how much bbq sauce made it tricky trying to find out how much to use. All it says is two jars of a specific brand that’s only sold at a specific store. I used two bottles of a generic sauce and it ended up being too much. Now I’ll know for next time.
Hi! I’m excited to try this recipe. If I want to make the meatballs the day before , do I bake them in the oven before I freeze or refrigerate them or do they go in the freezer or refrigerator raw?
Thanks so much and love your blog!
You can bake them the day before and refrigerate them!