Ingredients (~6 servings)
- 1 1/2 lbs frozen meatballs
- 1 can (14 oz) jellied cranberry sauce
- 1 cup chili sauce
- 1 1/2 Tbsp brown sugar
- 1 Tbsp orange juice (totally optional)
Add Meatballs to Your Slow Cooker
Dump the frozen meatballs straight into a 4-6 quart slow cooker.
No need to thaw them first – they’ll cook perfectly from frozen.
Make the Cranberry Sauce
In a large bowl, whisk together the cranberry sauce, chili sauce, brown sugar, and orange juice if you’re using it.
The cranberry sauce will break up as you whisk, which is exactly what you want.
Keep whisking until everything’s well combined and smooth.
Cook on Low for 4 Hours
Pour the sauce over the meatballs and stir gently to coat.
Cook on LOW for 4 hours, stirring once or twice during cooking so the edges don’t overcook.
If you’re in a hurry, you can cook on HIGH for 2-2 1/2 hours instead.
Serve as Appetizer or Main Dish
For appetizers, just spear each meatball with a toothpick and arrange on a platter.
You can also leave them in the slow cooker on warm if you’re serving at a party.
For dinner, spoon them over rice or mashed potatoes with some vegetables on the side.
Slow Cooker Cranberry Meatballs
Ingredients
Ingredients (~6 servings)
- 1 1/2 lbs frozen meatballs
- 1 can jellied cranberry sauce 14 oz
- 1 cup chili sauce
- 1 1/2 Tbsp brown sugar
- 1 Tbsp orange juice totally optional
Instructions
- Cooling/Resting Time: None
- Add frozen meatballs to a 4-6 quart slow cooker.
- Whisk together cranberry sauce, chili sauce, brown sugar, and orange juice until smooth.
- Pour sauce over meatballs and stir to coat.
- Cook on low for 4 hours, stirring once or twice during cooking.
- Serve with toothpicks as appetizer or over rice for a main dish.
