Crockpot Cranberry Meatballs
Serve up savory Crockpot Cranberry Meatballs My easy appetizer recipe tested in my Texas kitchen is perfect comfort food familyapproved Get the recipe
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Total Time: 250 minutes
- Yield: 8 servings
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 1 (14-ounce) can whole berry cranberry sauce
- 1 (12-ounce) bottle chili sauce
- 1/2 cup grape jelly
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 2 pounds frozen cooked meatballs (beef, turkey, or vegetarian)
Instructions
- In a large bowl, whisk together the cranberry sauce, chili sauce, grape jelly, Worcestershire sauce, Dijon mustard, garlic powder, and ground ginger until well combined.
- Pour the cranberry sauce mixture into the bottom of your slow cooker. Make sure the bottom is evenly coated.
- Add the frozen meatballs to the slow cooker, gently stirring to coat them evenly with the cranberry sauce mixture.
- Cover the slow cooker and cook on low for 3-4 hours, or on high for 2-3 hours, stirring occasionally. The meatballs are ready when they are heated through and the sauce has thickened slightly.
- Once cooked, give the meatballs a final stir. Taste and adjust seasonings as needed. If the sauce is too thick, add a tablespoon or two of water to thin it out. If it’s too thin, cook uncovered for another 30 minutes to allow it to reduce.
Notes
Easy Crockpot Cranberry Meatballs recipe. The sweet and savory flavor combination is a total crowd-pleaser. A delicious, stress-free appetizer ready to go whenever you need it!
Find it online: https://familiesrecipes.com/crockpot-cranberry-meatballs/