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 hours
- Total Time: 3 hours 5 min
- Yield: About 40 meatballs 1x
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 (20 ounce) bag frozen, pre-cooked meatballs
- 1 (12 ounce) can jellied cranberry sauce
- 1 cup chili sauce
- 1 tablespoon brown sugar
Instructions
- Place the frozen meatballs into the slow cooker.
- In a separate bowl, whisk together the cranberry sauce, chili sauce, and brown sugar until combined.
- Pour the sauce mixture over the meatballs, stirring gently to coat 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 occasionally during the last hour of cooking.
- Serve warm with toothpicks.
Notes
- For a make-ahead option, prepare the sauce and store it separately in the refrigerator for up to 3 days. Thaw and pour over the frozen meatballs before cooking.
- If you prefer a thinner sauce, add 1 to 2 tablespoons of water or broth during the cooking time.
- This recipe works well for a potluck dish; keep it warm on the ‘Keep Warm’ setting for up to 2 hours.
Nutrition
- Serving Size: 4 meatballs
- Calories: 180
- Sugar: 18
- Sodium: 450
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: 0
- Protein: 10
- Cholesterol: 40