1. Home >
  2. Recipes >
  3. Cranberry-Sauced Meatballs

Cranberry-Sauced Meatballs

  • Cook Time: 2 - 3 hours (LOW)
  • Servings: 60
  • Course: Appetizers & Snacks

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • 1 egg
  • 1/2 cup seasoned fine dry bread crumbs
  • 1/2 cup dried cranberries, snipped, or golden raisins, snipped
  • 1/4 cup finely chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon ground cloves or allspice
  • 2 pounds uncooked ground chicken or turkey
  • Nonstick cooking spray
  • 1 16-ounce can jellied cranberry sauce
  • 1 cup bottled barbecue sauce


Step 1

Preheat oven to 350 degrees F .

Step 2

For meatballs, in a very large bowl, beat egg with a fork. Stir in bread crumbs, dried cranberries or raisins, onion, salt, and cloves or allspice. Add ground chicken or turkey; mix well.

Step 3

Shape into 60 meatballs. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray. Place meatballs in pan.

Step 4

Bake for 15 to 18 minutes or until done (165 degrees F ).*

Step 5

Meanwhile, in a 3 1/2- to 4-quart slow cooker lined with a Reynolds® Slow Cooker Liner, stir together cranberry sauce and barbecue sauce. Add cooked meatballs, stirring gently to coat.

Step 6

Cover and cook on low-heat setting for 2 to 3 hours or on high-heat setting for 1 to 1 1/2 hours. (Meatballs may be kept warm on low-heat setting for up to 1 hour more.) Serve with toothpicks.

Back to top


Back to top