Cranberry Meatballs Recipe
Crock Pot Cranberry Meatballs in a sweet and tangy cranberry sauce — an easy slow cooker appetizer perfect for holidays, parties, or game day.
Servings: 8
Calories: 428kcal
Equipment
Ingredients
- 2 pounds beef meatballs frozen, pre-cooked (32 ounce bag)
- 14 ounces cranberry sauce whole berry or jellied (1 can)
- 12 ounces chili sauce (1 bottle)
- 2 Tablespoons brown sugar
Instructions
- Add the frozen meatballs, cranberry sauce, chili sauce, and brown sugar to the crockpot. Stir until the meatballs are evenly coated in the sauce.
- Place the lid on the crockpot and cook on low for 4 hours or high for 2 hours, stirring once or twice during cooking.
- Once done, serve warm as an appetizer or over rice for an easy meal.
Notes
Fridge: Store leftover meatballs in an airtight container for up to 4 days.
Freezer: Freeze leftovers in an airtight container or freezer bag. Thaw in the fridge overnight before reheating.
Reheat leftover cranberry meatballs in the microwave until hot throughout or over a low temperature on the stovetop. You may want to cover them so the sauce doesn't make a mess in the microwave.
Nutrition
Calories: 428kcal | Carbohydrates: 31g | Protein: 21g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 637mg | Potassium: 501mg | Fiber: 2g | Sugar: 24g | Vitamin A: 318IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 2mg