Description
These Cranberry Meatballs are a perfect blend of sweet and tangy flavors with a hint of spice, slow-cooked to tender perfection. Easy to prepare in your slow cooker, they make an ideal appetizer or party snack that can be prepared ahead and kept warm until serving.
Ingredients
Scale
Sauces
- 14 ounces sweet chili sauce (1 bottle)
- 14 ounces jellied cranberry sauce (1 can)
Meatballs
- 16 ounces frozen meatballs (about 36 meatballs, 1 bag)
Instructions
- Combine Sauces: Add the sweet chili sauce and jellied cranberry sauce to the crockpot and stir thoroughly to combine them into a smooth sauce.
- Add Meatballs: Place the frozen meatballs into the crockpot and toss them gently to coat evenly with the cranberry-chili sauce mixture.
- Slow Cook: Cover the crockpot and set it to cook on low for 4 hours or on high for 2 hours until the meatballs are heated through and the sauce is bubbly and flavorful.
- Garnish and Serve: Before serving, sprinkle chopped fresh chives or parsley over the meatballs for a pop of color and fresh flavor. Keep the meatballs warm for up to 1 hour before serving if needed.
Notes
- Using frozen meatballs eliminates any prep time for forming the meatballs.
- Adjust cooking time depending on your slow cooker model, as temperatures may vary.
- For a spicier kick, add a pinch of red pepper flakes to the sauce mixture before cooking.
- These meatballs can be served as an appetizer or paired with rice or mashed potatoes for a main dish.
- Garnishing with fresh herbs enhances the presentation and adds freshness.
