Description
These Slow Cooker Cranberry Meatballs are a sweet and tangy delight perfect for any gathering. With minimal prep and a set-it-and-forget-it method, they’re the ultimate party appetizer that’s as simple to make as it is delicious. A blend of cranberry sauce, chili sauce, and a hint of brown sugar creates a flavor combination that will leave your guests raving.
Ingredients
For the Meatballs:
- 26 ounces frozen bite-sized meatballs
For the Sauce:
- 14 ounces whole cranberry sauce (can substitute grape jelly)
- 12 ounces Heinz Chili Sauce
- 1 ½ tablespoons Worcestershire sauce
- 1 ½ tablespoons dark brown sugar
Instructions
-
Prepare the Sauce:
- In a medium mixing bowl, whisk together the cranberry sauce, Heinz chili sauce, Worcestershire sauce, and dark brown sugar. Mix until well combined.
-
Combine in the Slow Cooker:
- Place the frozen meatballs in the slow cooker.
- Pour the prepared sauce over the meatballs, ensuring they are evenly coated. Stir gently to distribute the sauce.
-
Cook:
- Cover and cook on low for 4–5 hours or high for 2–3 hours. Stir occasionally to ensure even heating and coating.
-
Serve:
- Once the meatballs are heated through and the sauce is thick and glossy, transfer them to a serving dish or keep them warm in the slow cooker for guests to help themselves.
Notes
- Adjusting Sweetness: For a less sweet flavor, reduce the amount of brown sugar or cranberry sauce.
- Substitutions: Grape jelly can replace cranberry sauce for a different twist.
- Customizations: Use turkey, chicken, or plant-based meatballs for dietary preferences.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 4 hours (low) or 2 hours (high)
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American