If you’re using frozen meatballs, remove the bag from the freezer and let them sit on the counter for 5–10 minutes while you gather ingredients. (No need to fully thaw.)

If using homemade or fresh meatballs, make sure they’re chilled and firm — they hold up better in the crockpot.

Arrange everything within reach: measuring cups, spoon, and the crockpot insert.

Pro tip: If you want extra depth of flavor, quickly brown fresh or thawed meatballs in a hot skillet for 1–2 minutes per side before adding to the crockpot. It’s optional but gives a lovely caramelized edge.

In a medium mixing bowl, add the jellied cranberry sauce. Use a spoon to break it up so it’s easier to combine.

Add the barbecue sauce, brown sugar, Worcestershire sauce, and garlic powder.

Whisk vigorously until the mixture is smooth and the brown sugar is fully dissolved. The sauce should be glossy and pourable — if it’s too thick, stir in 1–2 tablespoons of water or orange juice to loosen it.

Pro tip: Whisk continuously for about 20–30 seconds to prevent sugar clumps — the goal is a smooth, shiny glaze that will coat every meatball.

Pour half of the sauce into the bottom of the crockpot and spread it evenly — this prevents sticking and gives a base layer of flavor.

Add the meatballs in an even layer on top of that sauce. If you have a lot of meatballs, layer gently but avoid compacting them.

Pour the remaining sauce over the meatballs, spooning it to coat them as you go.

Cover the crockpot and cook on Low for 3–4 hours or High for 1.5–2 hours. Frozen, fully cooked meatballs generally need less time than raw or homemade ones.

About halfway through cooking, gently stir (lift, don't mash) to make sure sauce circulates and meatballs get evenly coated.

Pro tip: If you’re bringing this to a party, set the crockpot to Warm for up to 2 hours after cooking — it keeps the meatballs saucy and ready without overcooking.

If the sauce looks thin at the end of cooking, remove about ½ cup of the sauce into a small bowl.

Whisk 1 teaspoon cornstarch into that reserved sauce until fully dissolved, then stir it back into the crockpot. Cover and let sit on High for 10–15 minutes until the sauce thickens to your liking.

Taste and adjust: add a pinch of salt, a splash more BBQ for smokiness, or a teaspoon of lemon juice if you want a brighter tang.

Pro tip: Cornstarch thickens almost instantly — whisk it thoroughly into a cold spoonful of sauce first to avoid lumps.

For appetizers: transfer to a serving platter and provide toothpicks or small skewers. Garnish with chopped fresh parsley or a sprinkle of orange zest for brightness.

For a main: plate over creamy mashed potatoes, steamed rice, or buttered noodles and spoon extra sauce over the top.

To store: cool completely, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on low in the crockpot or in a covered skillet until warmed through.