Easy Slow Cooker Cranberry Meatballs
Make these simple, tangy-sweet cranberry meatballs in your slow cooker for an easy holiday appetizer or party snack.
- Prep Time: 5 min
- Cook Time: 3 hr
- Total Time: 3 hr 5 min
- Yield: 20 servings 1x
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (32 ounce) bag frozen pre-cooked meatballs
- 1 (12 ounce) jar chili sauce
- 1 (10 ounce) can jellied cranberry sauce
- 1/2 cup brown sugar
Instructions
- Place the frozen meatballs into the slow cooker.
- In a separate bowl, mix together the chili sauce, jellied cranberry sauce, and brown sugar until smooth. This creates your bbq cranberry glaze.
- Pour the sauce mixture over the meatballs in the slow cooker.
- Cook on low for 3 to 4 hours, or on high for 1.5 to 2 hours, stirring occasionally until the meatballs are heated through and coated well.
- Serve warm with toothpicks for easy serving at your party.
Notes
- For a make-ahead option, prepare the sauce and store it separately in the refrigerator for up to 3 days. Thaw the meatballs before adding the sauce and cooking.
- If you need to hold the meatballs warm for an extended period, keep the slow cooker on the ‘Keep Warm’ setting.
- This recipe works well as a 3 ingredient meatballs hack if you omit the brown sugar.
Nutrition
- Serving Size: 4 meatballs
- Calories: 180
- Sugar: 18
- Sodium: 450
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 8
- Cholesterol: 35