Description
These sweet and savory cranberry meatballs are made effortlessly in the slow cooker, perfect for appetizers or a hearty main course
Ingredients
Units
Scale
- 1 (12 oz) package frozen cooked meatballs (or homemade, see note below)
- 1 (14 oz) can whole berry cranberry sauce
- 1/2 cup chili sauce (like Heinz)
- 1/4 cup brown sugar
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- Pinch of red pepper flakes (optional)
Instructions
- Combine Ingredients:
- In a slow cooker, combine cranberry sauce, chili sauce, brown sugar, Dijon mustard, Worcestershire sauce, onion powder, garlic powder, and red pepper flakes (if using). Whisk to combine.
- Add Meatballs:
- Add the frozen meatballs to the slow cooker and stir to coat evenly with the sauce.
- Cook:
- Cover and cook on low for 3-4 hours, or until meatballs are heated through and the sauce has thickened slightly. Stir occasionally.
- Serve:
- Serve the cranberry meatballs warm, either from the slow cooker or transferred to a serving dish. Garnish with fresh parsley or cranberries if desired.
Notes
- Appetizer: Serve with toothpicks for easy grabbing.
- Main Course: Serve over rice, mashed potatoes, or egg noodles.
- Sliders: Serve the meatballs in small slider buns.
- Party Food: Keep the meatballs warm in the slow cooker on the “warm” setting during a party.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 15g
- Sodium: 700mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 40mg