Easy Slow Cooker Cranberry Meatballs
Make these simple, tangy-sweet cranberry meatballs in your slow cooker for a perfect holiday appetizer or party snack.
- Prep Time: 5 min
- Cook Time: 3 hours
- Total Time: 3 hours 5 min
- Yield: About 40 meatballs 1x
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 (32 ounce) bag frozen pre-cooked meatballs
- 1 (12 ounce) jar chili sauce
- 1 (16 ounce) can jellied cranberry sauce
- 1 tablespoon Worcestershire sauce
Instructions
- Place the frozen meatballs directly into the slow cooker.
- In a separate bowl, mix together the chili sauce, jellied cranberry sauce, and Worcestershire sauce until combined.
- Pour the sauce mixture over the meatballs, stirring gently to coat them completely.
- Cover the slow cooker and cook on low for 3 to 4 hours, or on high for 1.5 to 2 hours, until the meatballs are heated through and the sauce is bubbly.
- Stir before serving. Keep warm on the ‘Keep Warm’ setting for parties.
- Serve with toothpicks for easy serving.
Notes
- For a make-ahead option, prepare the sauce and store it separately in the refrigerator for up to 3 days. Thaw if necessary before pouring over the meatballs.
- If you prefer a less sweet glaze, substitute half of the jellied cranberry sauce with whole berry cranberry sauce.
- To store leftovers, cool the meatballs and sauce completely, then transfer to an airtight container and refrigerate for up to 4 days. Reheat slowly in the slow cooker or on the stovetop.
Nutrition
- Serving Size: 4 meatballs
- Calories: 180
- Sugar: 18g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 45mg