I’ve got to be honest here, I didn’t come up with this idea entirely. The recipe is tweaked from another recipe that I’m seeing everywhere lately– one that is pretty good on its own but doesn’t reach the its full potential, in my opinion. I would absolutely link to the original source if I had any idea what it was, but I’ve seen it all over Pinterest and Facebook and I don’t know who deserves the credit. So… yes. I feel a little less guilty about that when I drive home the fact that this is mainly someone else’s work of genius with some of my own taste worked in. But I mean, you can’t have Cranberry Chipotle Cocktail Meatballs without the chipotles, and that’s one of my own additions, so I’m in the clear integrity-wise, right?
That all being said, please go make these now. They require almost no effort, they’re flavorful and balanced, they’re perfect for parties, they’re seasonal, they’re delicious, they’re delicious, and really, they’re so delicious.
Can you tell I really loved them? I will absolutely be making these Crock Pot Cranberry Chipotle Meatballs again for Christmas Eve, because they’re just too tasty and easy not to. There’s just the right amount of spice for those who can’t stomach too much heat, and a tart, sweet I could go on forever but you know all you need to know. I’m going to keep this post brief, just like the list of ingredients you need to make this awesome appetizer. Enjoy!
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Easy Cranberry Chipotle Cocktail Meatballs
- Total Time: 4 hours 5 minutes
Ingredients
- 1 package (32 ounces) frozen fully cooked homestyle meatballs, thawed
- 1 can (14 ounces) jellied cranberry sauce
- 1 bottle (12 ounces) Heinz chili sauce
- 1/4 cup packed brown sugar
- 2 chipotle chilis in adobo sauce, chopped
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
Instructions
- Add all ingredients to a crock pot, with the meatballs at the bottom.
- Cover and cook on high for 4 hours.
- Serve warm.
- Prep Time: 5 mins
- Cook Time: 4 hours
Excellent recipe! I had to stop eating to save some for our party.
So glad to hear it, Kim!
Such a great recipe. Made them last night and they were delicious!
I love your presentation with the cranberries on the toothpicks. The cranberries look like they were cooked, how were they prepared?
Thank you!
Happy to hear it, Anjali!
I’m not positive if I remember correctly as I photographed this recipe a while back, but I think they were actually just thawed raw cranberries. I usually freeze them in bulk when they’re in season and take out some as I need them, but they do sometimes look like the ones in the photo after they defrost.
How do they freeze? Rec on how to defrost? Oven/stovetop?
You can buy packaged meatballs in the frozen section of your grocery store. It should say on the back how to best defrost them, but I usually thaw mine overnight in the refrigerator! =)
These were a hit at a pre-Thanksgiving party I made them for. My advice to those who plan to make it: don’t be intimidated by the heat a chipotle pepper has, I might add one or two more next time for more kick and smokiness! Thanks for the keeper recipe, It just may be my go-to for potlucks now!
I added in the juice of half an orange and fresh cranberries as the last ingredient. Perfect. I love your recipes
★★★★★