Description
These Crockpot Cranberry Meatballs are a delicious and easy-to-make appetizer or main dish that combines savory meatballs with a sweet and tangy cranberry chili sauce. Perfect for parties or family dinners, the slow cooker does all the work, delivering tender meatballs bursting with flavor.
Ingredients
Scale
Sauce Ingredients
- 14 ounce can jellied cranberries
- 12 ounce can chili sauce
- 2 tablespoons brown sugar
- 1 1/2 tablespoons orange juice
- 1/4 teaspoon black pepper
Meatballs
- 2 pound bag of frozen turkey or beef meatballs
Garnish
- Chopped parsley for garnish
Instructions
- Prepare the sauce: In the crockpot, combine the jellied cranberries, chili sauce, brown sugar, orange juice, and black pepper. Stir well to blend all the ingredients into a smooth sauce.
- Add the meatballs: Place the frozen turkey or beef meatballs into the crockpot with the sauce. Mix thoroughly to coat each meatball evenly with the cranberry chili sauce.
- Cook the meatballs: Cover the crockpot with the lid and set to cook on high for 2 hours or on low for 4 hours. This slow cooking process allows the flavors to meld and the meatballs to heat through and become tender.
- Serve: Once cooking is complete, serve the meatballs warm, garnished with fresh chopped parsley for a bright, fresh finish.
Notes
- You can use either turkey or beef meatballs based on your preference or dietary needs.
- For a thicker sauce, cook on low heat for longer or uncover for the last 15 minutes to reduce the sauce slightly.
- This recipe is great for making ahead; simply reheat on low before serving.
- Garnishing with parsley adds color and a fresh herbal note that complements the sweetness of the sauce.
