1. Place the frozen meatballs into the bowl of your slow cooker.
2. In a medium mixing bowl, whisk together the cranberry sauce, barbecue sauce, brown sugar, Dijon mustard, garlic powder, and black pepper until smooth and well combined.
3. Pour the sauce mixture evenly over the meatballs, stirring gently to coat them completely.
4. Cover the slow cooker with the lid and cook on low for 4–6 hours or high for 2–3 hours, stirring once or twice during cooking to ensure even heating.
5. Once heated through and the sauce has thickened slightly, switch the slow cooker to the “warm” setting until ready to serve. Garnish with chopped parsley before serving, if desired.
6. These cranberry meatballs are perfect as a holiday appetizer or served over rice or mashed potatoes for a sweet and savory main dish.

Slow Cooker Tips

1. Frozen meatballs work best in this recipe because they hold their shape during slow cooking.
2. Avoid lifting the lid too often while cooking. Keeping the heat steady helps the sauce thicken and keeps the meatballs tender.
3. If the sauce seems thin near the end, remove the lid and cook on HIGH for 15–20 minutes to allow it to reduce slightly.
4. You can also prepare the sauce ahead of time and store it in the refrigerator until you’re ready to cook.