Pour cranberry sauce over meatballs, combined with just 1 other ingredient, into slow cooker for a sweet and tangy treat that disappears faster than anything else

This three-ingredient slow cooker cranberry meatball recipe is the kind of practical, crowd-pleasing dish Midwestern potlucks are built on. It’s inspired by old Amish and church-supper style recipes that lean on pantry staples and long, gentle cooking to turn simple ingredients into something surprisingly addictive. You literally pour cranberry sauce over frozen meatballs, add just one more tangy, savory ingredient, and let the slow cooker do the work. The result is a glossy, sweet-and-tangy appetizer that always disappears faster than anything else on the buffet table.

Serve these cranberry meatballs straight from the slow cooker on the warm setting with toothpicks for easy grazing, or spoon them over buttered egg noodles or mashed potatoes for a heartier meal. They’re also excellent tucked into soft slider buns with a slice of sharp cheddar or provolone to balance the sweetness. For contrast on the plate, pair them with crisp raw vegetables, a simple green salad with a tart vinaigrette, or roasted Brussels sprouts. If you enjoy a little heat, set out crushed red pepper flakes or hot sauce so guests can customize their portion.

Servings: 10-12

2 pounds frozen fully cooked meatballs (beef, pork, or turkey)

Place the frozen fully cooked meatballs in an even layer in the bottom of a 4- to 6-quart slow cooker.

In a medium bowl, combine the cranberry sauce and chili sauce. Stir until mostly smooth; a few whole cranberries are fine.

Pour the cranberry–chili sauce mixture evenly over the frozen meatballs in the slow cooker, making sure all the meatballs are coated as much as possible.

Cover the slow cooker with the lid and cook on HIGH for 2 to 3 hours or on LOW for 4 to 6 hours, until the meatballs are heated through and the sauce is bubbly.

Gently stir the meatballs in the sauce once or twice during cooking to ensure even heating and coating, being careful not to break them apart.

Once hot, switch the slow cooker to the WARM setting for serving. Give the meatballs a final stir so they’re glossy and well coated, then serve directly from the slow cooker or transfer to a serving dish.

For extra depth, stir 1 to 2 tablespoons of brown sugar into the cranberry–chili mixture if you prefer a sweeter glaze, or add 1 tablespoon of apple cider vinegar for more tang. A teaspoon of dry mustard or Worcestershire sauce can introduce a subtle savory note without complicating the recipe. If you like a bit of heat, add 1/4 to 1/2 teaspoon of crushed red pepper flakes or a few dashes of hot sauce to the sauce mixture before pouring it over the meatballs. Turkey meatballs make a leaner version that still tastes rich, while cocktail-sized meatballs are ideal for parties. You can also use this same sauce over mini smoked sausages or meatless frozen meatballs for a vegetarian option, adjusting cooking time just until heated through. If you’re feeding a crowd, the recipe doubles easily as long as your slow cooker is large enough; just make sure the meatballs are mostly submerged in sauce for even glazing.