Cranberry Meatballs
These Cranberry Meatballs are the ultimate sweet-and-savory appetizer! Juicy meatballs simmered in a rich cranberry-chili sauce, made in the slow cooker with just a handful of pantry staples. Perfect for the holidays, game day, or any party spread.
Equipment
- Slow Cooker
- Mixing bowl for whisking the sauce
- Whisk
- serving tongs
Ingredients
- 32 oz frozen fully cooked meatballs
- 14 oz whole-berry cranberry sauce
- 12 oz chili sauce
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- to taste fresh herbs (parsley or green onions), for garnish
Instructions
- In a large bowl, whisk together cranberry sauce, chili sauce, Worcestershire sauce, and garlic until smooth.
- Place meatballs in a slow cooker. Pour sauce over the top and stir to coat. Cook on low for 2–3 hours, until meatballs are heated through and sauce is hot.
- Serve warm, garnished with fresh herbs or green onions. Add toothpicks for easy serving.
Notes
You can use homemade or store-bought meatballs for this recipe. For extra depth, try adding a splash of orange juice or a pinch of warm spices like nutmeg or cloves. Serve with toothpicks for easy party snacking.
Nutrition
Calories: 290kcalCarbohydrates: 22gProtein: 14gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6.5gCholesterol: 45mgSodium: 620mgPotassium: 230mgFiber: 1gSugar: 15gVitamin A: 150IUVitamin C: 3mgCalcium: 40mgIron: 1.5mg
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