Easy Slow Cooker Cranberry Meatballs
Make this simple, tangy-sweet appetizer using frozen meatballs for a quick holiday party dish.
- Prep Time: 5 min
- Cook Time: 3 hours
- Total Time: 3 hours 5 min
- Yield: About 40 meatballs 1x
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 1 (32 ounce) bag frozen pre-cooked meatballs
- 1 (12 ounce) can jellied cranberry sauce
- 1 (12 ounce) bottle chili sauce
- 1 tablespoon Worcestershire sauce
Instructions
- Place the frozen meatballs directly into the slow cooker.
- In a separate bowl, whisk together the cranberry sauce, chili sauce, and Worcestershire sauce until smooth. This is your bbq cranberry glaze.
- Pour the sauce mixture over the meatballs, stirring gently to coat them completely.
- Cover the slow cooker and cook on LOW for 3 to 4 hours, or on HIGH for 1.5 to 2 hours, until the meatballs are heated through and the sauce is bubbly.
- Stir the meatballs before serving. Keep warm on the ‘Keep Warm’ setting for parties.
Notes
- For a make-ahead option, prepare the sauce and store it in the refrigerator for up to 3 days. Cook the meatballs fresh or thaw them before adding the sauce.
- If you want a slightly different flavor, substitute 1/2 cup of grape jelly for 1/2 cup of the chili sauce.
- Serve these toothpick appetizers directly from the slow cooker for easy serving at your next potluck or game day event.
Nutrition
- Serving Size: 4 meatballs
- Calories: 180
- Sugar: 18
- Sodium: 450
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 0
- Protein: 8
- Cholesterol: 35
Find it online: https://cookerycommand.com/cranberry-meatballs-hacks/