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Easy Slow Cooker Cranberry Meatballs

A close-up of several glossy cranberry meatballs piled high on a white plate, coated in a rich, dark red sauce.
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Make simple, flavorful cranberry meatballs perfect for holiday gatherings or game days using a slow cooker for minimal effort.

Ingredients

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  • 1 (32 ounce) bag frozen pre-cooked meatballs
  • 1 (12 ounce) jar chili sauce
  • 1 (16 ounce) can whole berry cranberry sauce
  • 1 teaspoon onion powder
  • 1/4 teaspoon ground ginger

Instructions

  1. Place the frozen meatballs into your slow cooker.
  2. In a separate bowl, mix together the chili sauce, cranberry sauce, onion powder, and ground ginger until combined.
  3. Pour the sauce mixture evenly over the meatballs in the slow cooker.
  4. 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.
  5. Stir gently before serving. Serve warm with toothpicks.

Notes

  • For a slightly different flavor, substitute the chili sauce with your favorite barbecue sauce to make BBQ cranberry glaze meatballs.
  • You can prepare the sauce mixture ahead of time and store it in the refrigerator for up to 3 days. Add it directly to the slow cooker with the frozen meatballs.
  • If you need to keep these warm for several hours, set the slow cooker to the ‘Keep Warm’ setting after the cooking time is complete.
  • To make ahead, cool the cooked meatballs and sauce completely, then store them in an airtight container in the refrigerator for up to 2 days. Reheat slowly in the slow cooker or on the stovetop.

Nutrition

Find it online: https://hearthbite.com/cranberry-meatballs-recipe-slow-cooker/