Description
Glossy, sweet-tangy meatballs cooked in a slow cooker, perfect for gatherings.
Ingredients
Scale
- 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)
Instructions
- 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.
- Lightly grease the inside of a slow cooker. Arrange the frozen meatballs in an even layer at the bottom.
- 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.
- If a thicker sauce is desired, make a cornstarch slurry and add it during the last 30 minutes of cooking.
- Garnish with fresh parsley before serving warm with toothpicks or over rice, mashed potatoes, or egg noodles.
Notes
For a spicier version, stir in Sriracha or cayenne to the sauce.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 12g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 45mg
Keywords: meatballs, slow cooker, appetizer, cranberry sauce