Easy Slow Cooker Cranberry Meatballs
Make simple, flavorful cranberry meatballs in your slow cooker for a perfect holiday appetizer or party snack.
- Prep Time: 5 min
- Cook Time: 3 hr
- Total Time: 3 hr 5 min
- Yield: About 40 meatballs 1x
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 (32 ounce) bag frozen pre-cooked meatballs
- 1 (12 ounce) jar chili sauce
- 1 (16 ounce) can jellied cranberry sauce
- 1 tablespoon brown sugar
Instructions
- Place the frozen meatballs into the slow cooker.
- In a separate bowl, mix the chili sauce, jellied cranberry sauce, and brown sugar until combined. This creates your bbq cranberry glaze.
- Pour the sauce mixture over the meatballs, coating them evenly.
- 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 gently 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. Thaw completely before pouring over the meatballs and cooking.
- If you prefer a tangier flavor, reduce the brown sugar to 2 teaspoons.
- Serve these toothpick appetizers with small cocktail forks or toothpicks for easy grabbing at your next potluck.
- This recipe works well as a 3 ingredient meatballs hack if you skip the brown sugar.
Nutrition
- Serving Size: 4 meatballs
- Calories: 180
- Sugar: 18
- Sodium: 450
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 0
- Protein: 11
- Cholesterol: 40