How to Make It (Slow Cooker Method)
While you can easily make this on a stovetop, the slow cooker is the preferred method. A slow simmer gives the frozen meatballs time to absorb the flavors entirely to the core, while the sauce gently reduces without burning.
Empty 1 can of whole berry cranberry sauce and 1 bottle of BBQ sauce directly into the bottom of your slow cooker. Use a whisk or a sturdy spoon to mash the cranberry sauce slightly and blend the two liquids until mostly smooth.
Dump 1 to 2 pounds of fully frozen meatballs into the sauce mixture. Stir them thoroughly to ensure every single meatball is fully submerged or heavily coated in the glaze.
3–4 hours (Low) or 2 hours (High)
Cover the slow cooker with its lid. Cook on Low for 3 to 4 hours (or High for 2 hours). Give it a gentle stir at the halfway mark. You’ll know it’s ready when the meatballs are piping hot in the center and the sauce has transformed into a rich, dark, bubbly glaze.
The Flavor-Hacking Tip: If you want to elevate this beyond three ingredients for a special occasion, add a splash of orange juice or a teaspoon of orange zest to the sauce before cooking. Cranberry and orange are natural best friends, and the citrus brightness cuts through the heavy, smoky BBQ notes brilliantly.