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Slow Cooker Cranberry Meatballs

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These sweet and tangy cranberry meatballs are easy to make, packed with flavor, and perfect for holidays, potlucks, or casual dinners.

Ingredients

Scale
  • 1 package frozen meatballs (beef or turkey)
  • 1 can whole berry cranberry sauce
  • 1 cup chili sauce
  • 1/4 cup brown sugar
  • 2 tablespoons lemon juice
  • 1/4 cup water
  • Optional: garlic powder, Worcestershire sauce, cayenne pepper, or red pepper flakes

Instructions

  1. In a mixing bowl, combine cranberry sauce, chili sauce, brown sugar, lemon juice, and water. Whisk until smooth.
  2. Place frozen meatballs in the slow cooker, ensuring they’re evenly distributed.
  3. Pour the cranberry sauce mixture over the meatballs, making sure they’re fully coated.
  4. Cover the slow cooker and set it to low heat. Cook for 4-5 hours or on high for 2-3 hours, stirring occasionally.
  5. Check for doneness. The meatballs should be fully heated through, and the sauce should be slightly thickened.
  6. Serve the meatballs using tongs or a serving spoon. Garnish with chopped parsley if desired.

Notes

[‘Use frozen meatballs for convenience; no need to thaw.’, ‘Stir occasionally to ensure even coating of sauce.’, ‘Adjust sweetness by reducing brown sugar if desired.’, ‘Add cayenne pepper or red pepper flakes for extra spice.’, ‘Prepare sauce ingredients the night before for easier cooking.’]

Nutrition

Keywords: cranberry meatballs, slow cooker recipe, holiday appetizer, sweet and tangy meatballs, easy party food

Find it online: https://chrisfeasts.com/slow-cooker-cranberry-meatballs-recipe-sweet-and-tangy-perfect/