Description
Heartwarming meatballs simmered in a savory cranberry sauce, perfect for gatherings and cozy dinners.
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 whole berry cranberry sauce, chili sauce, BBQ sauce, light brown sugar, and frozen cranberries until well combined. Taste and adjust sweetness or acidity as preferred.
- Lightly grease the inside of a 6-quart or larger slow cooker with cooking spray. Place the frozen meatballs into the slow cooker evenly.
- Pour the cranberry-chili-BBQ sauce over the meatballs, ensuring they are well coated. Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours until meatballs reach a tender internal temperature of 160°F (71°C).
- For a thicker sauce, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry and stir into the sauce during the last 30 minutes of cooking.
- Once cooked, garnish with fresh parsley and serve warm as an appetizer or main dish over rice, mashed potatoes, or egg noodles.
Notes
Feel free to substitute turkey or chicken meatballs for a lighter option. Adjust the sauce for sweetness or add red pepper flakes for spice.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: meatballs, crockpot, cranberry, easy recipe, appetizer, comfort food