If you’re searching for a dish that perfectly balances tangy, sweet, and savory flavors, look no further than this Crockpot Cranberry and Orange Meatballs Recipe. It’s a truly delightful combination where juicy, tender pork meatballs meet the vibrant punch of cranberry sauce and zesty orange marmalade, gently simmered to perfection in your slow cooker. Whether you’re serving it for a cozy family dinner or a cheerful gathering, these meatballs deliver the kind of homey comfort and bright flavor that keeps everyone coming back for seconds.
Ingredients You’ll Need
Don’t let the simplicity fool you—each ingredient in this recipe plays a crucial role in creating that beautifully balanced taste and satisfying texture. From the lean ground pork to the sweet and tangy sauce ingredients, every element is chosen to bring harmony and a burst of color to your plate.
- Lean ground pork (2 pounds): Provides the perfect tender base for juicy meatballs.
- Egg (1): Acts as a binder, keeping your meatballs together without being dense.
- Breadcrumbs (1/2 cup): Adds lightness and soaks up moisture for a tender bite.
- Milk (1/4 cup, skim preferred): Keeps meatballs moist and tender as they cook.
- Garlic powder (1 teaspoon): Offers a deep savory note to balance the sweetness.
- Salt and pepper: Essential seasoning to enhance all the flavors.
- Jellied cranberry sauce (11.8 ounces): Brings a rich, fruity tang that brightens the entire dish.
- Orange marmalade (8.5 ounces): Adds the perfect citrus sweetness paired beautifully with cranberry.
- Rice vinegar (3 tablespoons): Introduces a slight acidity that cuts through the sweetness, keeping things lively.
- Soy sauce (1 tablespoon): Provides a subtle umami depth enhancing the savory touch.
How to Make Crockpot Cranberry and Orange Meatballs Recipe
Step 1: Prepare the Meatballs
Start by combining the lean ground pork, egg, breadcrumbs, milk, garlic powder, salt, and pepper in a large bowl. Use your hands to gently mix everything together without overworking the meat, which keeps those meatballs tender. Form them into 1.5-inch balls—this recipe makes about 30 to 40 meatballs, perfect for feeding a crowd or enjoying leftovers.
Step 2: Mix the Sauce
In your slow cooker, stir together the jellied cranberry sauce, orange marmalade, rice vinegar, and soy sauce. It might look a bit chunky at first because the cranberry jelly doesn’t fully dissolve yet, but don’t worry—it will soften beautifully as it cooks.
Step 3: Add Meatballs to the Sauce
Gently add the meatballs into the slow cooker a few at a time, mixing carefully to ensure each is coated in the luscious sauce. This slow integration helps the flavors meld beautifully without breaking the meatballs apart.
Step 4: Slow Cook to Perfection
Cover and cook on low heat for 5.5 to 6 hours. The long, gentle cooking allows the meatballs to soak up all those bright, fruity flavors, resulting in tender, juicy bites. Stir occasionally if you can, but it’s okay to set it and forget it if you’re busy—you’ll still get fantastic results.
Step 5: Ready to Serve
Once cooked through and bubbling with flavor, your Crockpot Cranberry and Orange Meatballs Recipe is ready to be enjoyed. Move on to the serving suggestions below to complete your meal.
How to Serve Crockpot Cranberry and Orange Meatballs Recipe
Garnishes
To add a fresh, aromatic touch, sprinkle chopped spring onions on top just before serving. Their crisp bite and mild heat complement the sweet and savory sauce perfectly, making every forkful pop with flavor.
Side Dishes
These meatballs pair wonderfully with steamed jasmine rice, which soaks up all the vibrant sauce. For extra color and texture, a simple green vegetable like steamed broccoli or snap peas works beautifully alongside the meal, making it feel balanced and complete.
Creative Ways to Present
If you’re entertaining, consider serving these meatballs as a fantastic party appetizer by skewering them with toothpicks. You can also pile them onto small slider buns for a sweet and savory twist on mini sandwiches that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover meatballs and sauce in an airtight container and refrigerate for up to 3 days. The flavors continue to meld overnight, making leftovers just as delicious, if not better, than when first made.
Freezing
This Crockpot Cranberry and Orange Meatballs Recipe freezes beautifully. Arrange meatballs and sauce in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the fridge before reheating to preserve texture and taste.
Reheating
Heat leftovers gently on the stove over low to medium heat or in the microwave in short bursts, stirring occasionally until warmed through. Avoid overheating to keep the meatballs tender and the sauce glossy and flavorful.
FAQs
Can I use ground beef instead of pork?
Absolutely! Ground beef can be a great substitute if you prefer. Just keep in mind that beef can be a bit denser than pork, so you might want to add a touch more milk or breadcrumbs for tenderness.
Do I have to use jellied cranberry sauce?
Jellied cranberry sauce works best here for that smooth consistency in the sauce. However, if you only have whole cranberry sauce, you can puree it in a blender to achieve a similar texture.
What if I don’t have a slow cooker?
You can cook the meatballs and sauce in a large covered skillet or Dutch oven over low heat for about 45 minutes to an hour, stirring occasionally. Just watch to prevent burning and add a splash of water if the sauce gets too thick.
How spicy is this dish?
This recipe is not spicy; it’s sweet and tangy with a savory undertone. If you enjoy a little heat, feel free to add a pinch of red pepper flakes to the sauce before cooking.
Can I double the recipe for a larger crowd?
Definitely! The slow cooker method scales up nicely. Just make sure your slow cooker is large enough to accommodate the increased volume and adjust the cooking time slightly if needed.
Final Thoughts
Once you try this Crockpot Cranberry and Orange Meatballs Recipe, it’s bound to become a favorite go-to for cozy dinners or celebrations alike. The effortless slow cooker prep combined with that bright, irresistible sauce makes it a dish that feels both special and inviting. I truly hope you savor every delicious bite and enjoy sharing it just as much as I do!
Print
Crockpot Cranberry and Orange Meatballs Recipe
- Prep Time: 25 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
These Crockpot Cranberry and Orange Meatballs are a delightful blend of savory and sweet flavors, slow-cooked to tender perfection. Perfectly suited for a comforting meal, these meatballs combine lean ground pork with a tangy cranberry and orange marmalade sauce, making them an ideal dish to serve over jasmine rice and topped with fresh spring onions.
Ingredients
Meatball Ingredients
- 2 pounds lean ground pork
- 1 egg
- 1/2 cup breadcrumbs
- 1/4 cup skim milk
- 1 teaspoon garlic powder
- Salt & pepper to taste
Sauce Ingredients
- 1 (11.8 fluid ounce) can jellied cranberry sauce (Ocean Spray recommended)
- 1 (8.5 fluid ounce) jar orange marmalade
- 3 tablespoons rice vinegar
- 1 tablespoon soy sauce
To Serve
- Jasmine rice
- Chopped spring onions
Instructions
- Prepare the Meatballs: In a large bowl, gently combine the ground pork, egg, breadcrumbs, skim milk, garlic powder, salt, and pepper. Mix carefully with your hands until all ingredients are combined. Form the mixture into 1.5-inch meatballs. This should yield approximately 30 to 40 meatballs.
- Make the Sauce: Add the jellied cranberry sauce, orange marmalade, rice vinegar, and soy sauce into the slow cooker. Stir until they are mostly combined. It is okay if the cranberry jelly remains partially intact as it will break down during cooking.
- Add Meatballs to Slow Cooker: Gradually add the meatballs to the slow cooker in batches. As you add them, gently stir to coat each one with the sauce, ensuring even coverage.
- Cook the Meatballs: Cover the slow cooker with the lid and cook on low heat for 5.5 to 6 hours, or until the meatballs are completely cooked through. Stir occasionally if you are present, but it is not necessary to do so.
- Serve: Spoon the cooked meatballs and sauce over jasmine rice and garnish with chopped spring onions for a fresh, flavorful finish.
Notes
- For best results, use lean ground pork to avoid excess grease.
- You can substitute rice vinegar with apple cider vinegar if desired.
- Ensure meatballs are evenly sized for consistent cooking.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- This dish pairs excellently with steamed vegetables or a fresh green salad.
