Crockpot Cranberry Meatballs

Crockpot Cranberry Meatballs

Author: Chef Elsa Prep Time: 15 min
Cook Time: 180 min Total Time: 195 min
Yield: 6 servings Category: Appetizers Cuisine: American Diet: Gluten-Free (if using gluten-free sauces)

Description

Description Glossy, sweet-tangy meatballs cooked in a slow cooker, perfect for gatherings.

Ingredients

  • 48 ounces frozen meatballs
  • 1 (14-ounce) can whole berry cranberry sauce
  • 1 (12-ounce) bottle chili sauce
  • 1 cup BBQ sauce
  • 2 tablespoons light brown sugar
  • 1 cup frozen cranberries
  • Fresh parsley, chopped (for garnish)
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Instructions

  1. In a medium bowl, whisk together the cranberry sauce, chili sauce, BBQ sauce, brown sugar, and frozen cranberries until well combined. Adjust the sweetness or tanginess to taste.
  2. Lightly grease the inside of a slow cooker. Arrange the frozen meatballs in an even layer at the bottom.
  3. Pour the prepared sauce evenly over the meatballs, covering them well. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, stirring halfway if convenient.
  4. If a thicker sauce is desired, make a cornstarch slurry and add it during the last 30 minutes of cooking.
  5. Garnish with fresh parsley before serving warm with toothpicks or over rice, mashed potatoes, or egg noodles.

Notes

  1. Notes
  2. For a spicier version, stir in Sriracha or cayenne to the sauce.