Slow Cooker Meatballs to the Rescue


Whether you are headed to a holiday potluck or a New Year’s cocktail party, meatballs are ALWAYS a hit.

Over the years, we have written many recipes for homemade meatballs as well as sauces. This recipe is the one that I make the most. These meatballs can even stand in for dinner serve alongside steamed rice and broccoli.

A dear family friend gave this recipe to me, I suspect it is a twist on the classic grape jelly and bbq sauce  slow cooker meatballs. I have made it countless times for parties, sports team dinners and teacher’s luncheons. The crock is always emptied and I am often asked for the recipe. Don’t forget to bring along toothpicks or tiny cocktail forks so people can serve themselves!

Cooked Perfect’s G-Free meatballs are a stock item in my freezer. They work perfectly in any slow cooker recipe, in soup or over any type of g-free pasta or vegetable noodle.

Katherine's Cousin's Meatballs


  • 1 (16 oz.) can jellied cranberry sauce
  • 1 (12 oz.) bottle of chili sauce (found near the ketchup)
  • 1/3 cup ketchup
  • 3 Tbsp. dried minced onions
  • 2 Tbsp. gluten-free tamari sauce
  • 1 Tbsp. brown sugar
  • 1 Tbsp. lemon juice
  • 1 tsp. garlic powder
  • 1 tsp. ground black pepper
  • 2 (24 oz.) bags gluten-free meatballs, thawed overnight in fridge, or about 3lbs. cooked homemade meatballs
  • Thinly sliced scallions (optional)


  1. Add the first 9 ingredients to the slow cooker crock and whisk to combine, it is ok if there are small bits of cranberry sauce.
  2. Add the meatballs and toss with the sauce.
  3. Cover and cook on HIGH for 2 hours or on LOW for 4 hours.
  4. Stir well before serving.
  5. Garnish with scallions, if desired.


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