top of page

Cranberry Meatballs


Cranberry Meatballs

Regular Breadcrumbs ➡ Gluten-Free Breadcrumbs

If you’re looking for a gluten-free, festive holiday appetizer, this is it! Whether it’s for Christmas or NYE, these cranberry meatballs are the perfect way to kick-off your meal.

Side Note: You can use frozen meatballs in this recipe as well. This recipe yielded 42 meatballs.


1/2 cup gluten-free breadcrumbs (I use @aleiasgf, found here)

1/2 cup almond milk (I use unsweetened @malkorganics)

1 large egg (I use @vitalfarms)

2 lbs grass-fed ground beef

4 Tbsp dried parsley

2 Tbsp dried oregano

2 Tbsp garlic powder

1 Tbsp fresh black pepper

1 1/2 tsp sea salt


2 cups homemade cranberry sauce (recipe here)

1 cup ketchup (I use @primalkitchenfoods)

2 tsp chili powder

Optional Garnish: Fresh parsley, chopped


-Pour breadcrumbs into a large bowl.

-Whisk together milk and egg. Pour over breadcrumbs, and let soak for 5 mins.

-In a medium bowl, whisk all sweet chili sauce ingredients together. Pour 1/4 mixture into slow cooker to coat the bottom.

-Into bowl with breadcrumb mixture, add ground beef, dried parsley, oregano, garlic powder, pepper, and salt.

-Using your hands, mix together until well combined.

-Using a tablespoon, scoop out meat mixture, and roll into a ball.

-Place into slow cooker, and roll each meatball in sauce until lightly coated.

-Repeat last two steps until all meatballs are formed and in the slow cooker (you will need to stack them on top of each other.)

-Pour remaining sweet chili mixture on top of meatballs, and make sure top layer is coated.

-Cook on high for 3 hours, or on low for 6 hours, stirring halfway through.

-Place on a serving dish or in a bowl for serving with toothpicks.

-Sprinkle fresh parsley on top.

Related Posts

See All


bottom of page