Main Dishesdashfordinner5.0
Slow Cooker Cranberry Meatballs
This easy recipe for Slow Cooker Cranberry Meatballs is perfect for the holiday season! Serve it as a party appetizer OR a delicious dinner.
👥 8 Servings⏱️ Prep & Cook: 4h 5m⏳ Prep: 5 min🔥 Cook: 4h👤 Dorothy Bigelow📖 dashfordinner
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●slow cooker
- ●bowl
- ●whisk
- ●pot
📝 Preparation Steps
1
Add the frozen meatballs to a 4-6 quart slow cooker.
frozen meatballs (or homemade meatballs)2 pounds(14.5oz) jellied cranberry sauce (about 2 scant cups)1 can
2
Prepare the sauce. Add the cranberry sauce, chili sauce, brown sugar, and orange juice (if using) to a large bowl. Whisk until well combined.
(14.5oz) jellied cranberry sauce (about 2 scant cups)1 canbrown sugar2 tablespoonsorange juice (optional)1 tablespoon
3
Pour the sauce over the meatballs. Once the sauce is mixed together, pour it over the frozen meatballs and stir gently to coat them in the sauce.
frozen meatballs (or homemade meatballs)2 pounds(14.5oz) jellied cranberry sauce (about 2 scant cups)1 can
4
Cook on LOW for ⏱️ 4 hours. Stir once or twice during cooking to prevent the edges from overcooking. Alternatively, cook them on HIGH for 2-2 ½ hours.
5
Serve. You can serve the meatballs as a main dish by spooning it over cooked rice (or mashed potatoes) and serving your favorite veggies on the side. If you want to serve them as an appetizer, spear each meatball with a toothpick and place it on a serving platter (or return them to the Crock Pot and leave them on warm).
Nutrition Facts
calories
358 kcal
fat Content
24 g
serving Size
1 serving
fiber Content
1 g
sugar Content
10 g
sodium Content
750 mg
protein Content
20 g
cholesterol Content
82 mg
carbohydrate Content
13 g
saturated Fat Content
9 g
unsaturated Fat Content
13 g
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