Cranberry Slow Cooker Meatballs

A slow cooker filled with cranberries and meatballs.

Cranberry Slow Cooker Meatballs

Frozen meatballs cooked in a tart cranberry and chili sauce for an easy holiday appetizer.

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Course: Appetizer

Cuisine: American

Keyword: cranberry slow cooker meatballs

Prep Time: 5

Cook Time: 3

Total Time: 3 5

Servings: servings

Ingredients

32 oz frozen fully cooked meatballs
14 oz jellied cranberry sauce
12 oz Heinz chili sauce
¼ cup brown sugar
Fresh cranberries, chopped parsley, or sliced jalapeños for garnish (optional)

Instructions

Place frozen meatballs in a slow cooker.
Add cranberry sauce, chili sauce, and brown sugar; fold gently to combine.
Cover and cook on LOW 3–4 hours or HIGH 2–3 hours.
Stir once after 1–1 ½ hours.
Continue cooking until meatballs reach 165°F and sauce is bubbling.
Garnish however you like and serve warm.

Notes

Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months and thaw in the refrigerator before reheating.

Barbecue sauce may be used in place of chili sauce.

For serving, leave on the WARM setting and stir occasionally.

Nutrition

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

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