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Easy Champagne Cocktail Meatballs with Cranberry Glaze

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These easy champagne cocktail meatballs with cranberry glaze are the perfect appetizer or main dish. Made with frozen meatballs, cranberry sauce, and a splash of champagne, they’re incredibly easy to prepare and always a crowd-pleaser.

Ingredients

Scale
  • 2 pounds frozen fully cooked meatballs
  • 1 (14-ounce) can whole berry cranberry sauce
  • 1 cup champagne or sparkling wine
  • 1/2 cup brown sugar, packed
  • 2 tablespoons soy sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • Fresh parsley or chives, chopped (for garnish, optional)
  • Toasted sesame seeds (for garnish, optional)

Instructions

  1. In a medium mixing bowl, combine the cranberry sauce, champagne, brown sugar, soy sauce, Dijon mustard, garlic powder, and black pepper. Whisk until the brown sugar is mostly dissolved and the cranberry sauce is broken up.
  2. Place the frozen meatballs in a 3 to 4-quart slow cooker.
  3. Pour the glaze mixture over the meatballs and gently stir to coat.
  4. Cover and cook on LOW for 4 to 5 hours. About 30 minutes before serving, gently stir the meatballs. If the glaze is too thin, leave the lid off for the last 30 minutes.
  5. Taste the sauce and adjust seasoning if needed (add more soy sauce for saltiness or a squeeze of lemon for acidity).
  6. Serve the meatballs with a slotted spoon, garnished with fresh parsley or chives and toasted sesame seeds if desired. Serve as an appetizer with toothpicks or over rice or mashed potatoes as a main dish.

Notes

For a thicker glaze, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the slow cooker, then cook on high for 15 minutes. These meatballs taste even better the next day after the flavors meld. To make ahead, refrigerate overnight and reheat gently.

Nutrition

Keywords: champagne cocktail meatballs, cranberry meatballs, slow cooker meatballs, easy appetizer, party meatballs

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