Easy Slow Cooker Cranberry Meatballs
Make simple, flavorful cranberry meatballs for your next party using just a few ingredients in your slow cooker.
- Prep Time: 5 min
- Cook Time: 3 hr
- Total Time: 3 hr 5 min
- Yield: About 50 meatballs 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 cup barbecue sauce
Instructions
- Place the frozen meatballs into your slow cooker.
- In a separate bowl, mix together the chili sauce, jellied cranberry sauce, and barbecue sauce until combined. This creates your bbq cranberry glaze.
- Pour the sauce mixture over the meatballs in the slow cooker. Stir gently to coat all the meatballs.
- 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 the meatballs occasionally during the cooking process.
- Serve warm directly from the slow cooker with toothpicks for easy serving at your holiday appetizer gathering.
Notes
- For make-ahead storage, you can prepare the sauce separately and store it in the refrigerator for up to 3 days. Reheat the sauce slightly before pouring it over the frozen meatballs in the slow cooker.
- If you need to keep the meatballs warm for an extended period, set your slow cooker to the ‘Keep Warm’ setting after the cooking time is complete.
- This recipe works well as an easy potluck dish or game day snack.
Nutrition
- Serving Size: 4 meatballs
- Calories: 210
- Sugar: 22
- Sodium: 450
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 11
- Cholesterol: 45