Juicy Cranberry Meatballs (Gluten-Free, Dairy-Free)

These juicy cranberry meatballs are flavor packed and cooked in a beautiful sweet-tangy cranberry glaze – these are sure to become your favorite party appetizer and holiday staple. Totally gluten-free and dairy-free too.

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Cranberry Meatballs for a Tasty Party Appetizer!

We’re rolling right into holiday season, and with cranberries so widely available now, these cranberry meatballs are the perfect holiday appetizers!

With a rich, deep red cranberry sauce coating juicy homemade meatballs, you can be sure that these tasty morsels will go fast at your holiday party!

Why You’ll Love this Recipe:

• Simple Ingredients: The handful of ingredients needed to make these meatballs with cranberry sauce are easily accessible at the local grocery stores (nothing fancy required!).
• Easy to Make: Preparing these slow cooker cranberry meatballs requires very little hands-on time, the most of it is done by the slow cooker!
• Totally Gluten-Free & Dairy-Free: The best part is that these meatballs are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy this perfect appetizer without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this cranberry meatballs recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Ground Beef: I used ground beef, but feel free to use other types of ground meat (such as ground turkey, ground pork, ground chicken, or ground lamb).
• Onion: I used a yellow onion, but you can also use white onion or red onion if you prefer.
• Panko Breadcrumbs: I used plain gluten-free panko breadcrumbs to keep this recipe gluten-free, but if you are not Celiac or gluten-intolerant, go ahead and use regular panko breadcrumbs instead.
• Paprika: I’ve added a bit of ground paprika for a little heat, but feel free to leave it out if you can’t tolerate heat. Alternatively, if you prefer to have a bit more heat, you can also add some cayenne pepper as well.
• Egg: The egg helps to bind the ingredients together, so make sure you add it in.
• Dill: I added fresh chopped dill to the meatball mixture, but you may use other fresh herbs that you prefer instead (such as parsley, chives, spring onions, etc).
• Worcestershire Sauce: I used gluten-free Worcestershire sauce to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular Worcestershire sauce instead.
• Chili Sauce: I used gluten-free chili sauce to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular sweet chili sauce instead.
• Sugar: I used light brown sugar, but you can also use white sugar, cane sugar, or dark brown sugar if you prefer.
• Cranberries: You can either use fresh or frozen cranberries.

How to Make Cranberry Meatballs:

Combine Meatball Ingredients: In a large bowl, place the ground meat, finely chopped onion, breadcrumbs, salt, paprika, egg, dill, and Worcestershire sauce.

Mix Well to Get Meatball Mixture: Mix everything thoroughly with clean hands or a spoon until the mixture is well combined. Be sure the seasonings and onion are evenly distributed throughout the meat.

Dish by Dish Tips:

• No Slow Cooker? If you don’t have a slow cooker, you can cook the meatballs in a heavy-bottomed pot or Dutch oven over medium heat for 2 hours.
• Serve These Meatballs With: I enjoy eating these meatballs with a side of creamy mashed potatoes, slices of crusty artisan bread, or a bowl of white rice.

Other Gluten-Free Meatballs You’ll Love:

• Easy Gluten-Free Meatballs (Dairy-Free)
• Swedish Meatballs (Gluten-Free, Dairy-Free)
• Baked Chicken Meatballs (Gluten-Free, Dairy-Free)
• Turkey Meatballs (Gluten-Free, Dairy-Free)
• Mexican Chicken Meatballs (Gluten-Free, Dairy-Free)
• Buffalo Chicken Meatballs (Gluten-Free, Dairy-Free)

Other Cranberry Recipes to Make:

• 20-Minute Cranberry Sauce (Gluten-Free, Vegan)
• Homemade Cranberry Juice (Gluten-Free, Vegan)
• Cranberry Chicken Salad (Gluten-Free, Dairy-Free)
• Cranberry Orange Scones (Gluten-Free, Dairy-Free)
• Cranberry Orange Bread (Gluten-Free, Dairy-Free)

Gluten-Free Holiday Recipes to Make:

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Juicy Cranberry Meatballs (Gluten-Free, Dairy-Free)

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• Author: Felicia Lim
• Total Time: 4 meatballs
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

These juicy cranberry meatballs are flavor packed and cooked in a beautiful sweet-tangy cranberry glaze – these are sure to become your favorite party appetizer and holiday staple. Totally gluten-free and dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

For Meatballs:

• 1 pound ground beef
• 1 onion, finely chopped
• 1/2 cup plain gluten-free panko breadcrumbs
• 1/2 teaspoon salt
• 1/2 teaspoon ground paprika
• 1 egg
• 2 tablespoons fresh dill, chopped
• 1 tablespoon gluten-free Worcestershire sauce

For the Cranberry Sauce:

• 1/2 cup gluten-free chili sauce
• 1 tablespoon brown sugar
• 1 cup cranberries (fresh or frozen)
• water

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Instructions

1. Combine Meatball Ingredients: In a large bowl, place the ground meat, finely chopped onion, breadcrumbs, salt, paprika, egg, dill, and Worcestershire sauce.
2. Mix Well to Get Meatball Mixture: Mix everything thoroughly with clean hands or a spoon until the mixture is well combined. Be sure the seasonings and onion are evenly distributed throughout the meat.
3. Shape Mixture into Balls: Wet your hands with a little water to prevent sticking. Scoop out small portions of the mixture and gently roll them into balls about 1 inch in diameter. Try to keep them uniform in size so they cook evenly.
4. Sear Meatballs: Heat a large nonstick skillet over medium heat and add a little oil. Place the meatballs in the skillet and cook for 5–6 minutes, turning occasionally, until they develop a golden-brown crust on the outside. This step will seal in the juices and help keep the meatballs tender.
5. Transfer Seared Meatballs to Bowl: Once browned, remove the meatballs from the skillet and transfer them to a clean bowl. They don’t need to be fully cooked at this stage, as they’ll finish cooking in the slow cooker.
6. Prepare Cranberry Sauce: In a saucepan, combine the cranberries, brown sugar, and 1/2 cup water. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for about 10 minutes, stirring occasionally. The cranberries will begin to burst and release their juices, forming a tart, rich sauce. (If you prefer a smoother sauce, strain the mixture through a sieve or blend with an immersion blender. If you like texture, leave the cranberries slightly chunky. Stir in the chili sauce and mix well to balance the sweetness and tanginess.)
7. Place Meatballs and Sauce in Slow Cooker: Place the browned meatballs into a 6-quart slow cooker and pour the cranberry sauce over the top. Gently stir so all the meatballs are coated with the sauce.
8. Cook Until Juicy: Cover the slow cooker with its lid and cook on low for about 4 hours. The meatballs will absorb the flavors of the sauce and become tender and juicy.
9. Garnish & Serve: Serve these gluten-free cranberry meatballs hot, sprinkled with fresh herbs, and pair them with creamy mashed potatoes, white rice, or crusty bread for a complete meal.

Notes

Ground Beef: I used ground beef, but feel free to use other types of ground meat (such as ground turkey, ground pork, ground chicken, or ground lamb).

Onion: I used a yellow onion, but you can also use white onion or red onion if you prefer.

Panko Breadcrumbs: I used plain gluten-free panko breadcrumbs to keep this recipe gluten-free, but if you are not Celiac or gluten-intolerant, go ahead and use regular panko breadcrumbs instead.

Paprika: I’ve added a bit of ground paprika for a little heat, but feel free to leave it out if you can’t tolerate heat. Alternatively, if you prefer to have a bit more heat, you can also add some cayenne pepper as well.

Egg: The egg helps to bind the ingredients together, so make sure you add it in.

Dill: I added fresh chopped dill to the meatball mixture, but you may use other fresh herbs that you prefer instead (such as parsley, chives, spring onions, etc).

Worcestershire Sauce: I used gluten-free Worcestershire sauce to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular Worcestershire sauce instead.

Chili Sauce: I used gluten-free chili sauce to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular chili sauce instead.

Sugar: I used light brown sugar, but you can also use white sugar, cane sugar, or dark brown sugar if you prefer.

Cranberries: You can either use fresh or frozen cranberries.

• Prep Time: 10 mins
• Cook Time: 4 hours 30 minutes
• Category: Appetizers
• Method: Slow Cooker
• Cuisine: American