Cranberry Citrus Meatballs

Cranberry Citrus Meatballs (Slow Cooker)

Easy low-carb, gluten-free appetizer with flavors of cranberry and citrus
Course Appetizer
Cuisine American
Keyword cranberry citrus matballs, slow cooker recipes
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 24 servings
Calories 154 kcal
Author Adapted from Diabetic Living


  • 1/2 cup egg substitute
  • 2 pounds ground pork
  • 1 cup cooked brown rice
  • 1/2 cup dried cranberries minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 14 ounce can whole-berry cranberry sauce
  • 1/3 cup ketchup
  • 1/4 cup orange juice
  • 2 tablespoons lime juice


  1. In a large bowl, combine egg substitute, pork, rice, dried cranberries, salt and pepper. Shape into meatballs about 1-1/2 inches in diameter (you should end up with about 48).
  2. In a large skillet, heat half of the olive oil over medium heat. Brown as many meatballs as will comfortably fit in your pan. You don’t need to cook them through, just brown on all sides. It should take about 5 minutes. Drain meatballs on paper towels. Continue until all meatballs have been browned, adding olive oil as necessary.
  3. Transfer meatballs to a slow cooker. In a medium bowl, whisk together cranberry sauce, ketchup, orange juice and lime juice until combined. Pour mixture over meatballs in slow cooker (don’t stir). Cover and cook on low for 3 to 4 hours or on high for 1-1/2 to 2 hours.

Recipe Notes

Make-ahead tip: Make the meatballs and brown them ahead of time. Refrigerate or freeze until ready to use. Mix up the sauce ahead as well and store in refrigerator. A few hours before your shower or party, put the (thawed) meatballs and sauce in the crock pot.