Cranberry Meatballs
User Reviews
4.6
Cranberry Meatballs
Description
Cranberry Meatballs bring together canned jellied cranberry sauce, ketchup, soy sauce, and seasonings for a sauce that complements beef meatballs cooked in a slow cooker. The mixture creates a sauce with sweet, tangy, and mildly spicy notes, enriched by ground ginger, garlic powder, and crushed red pepper flakes. Cooking the meatballs on low or high heat in a slow cooker lets the flavors infuse and the meatballs stay tender.
The finished meatballs are garnished with dried cranberries and chopped green onion to add texture and a fresh herbal contrast. These meatballs can be served as an appetizer or paired with sides like rice or vegetables to form a full meal.
Ingredients
- 2 pounds beef meatballs thawed, frozen, cooked
- 14 ounces cranberry sauce canned, jellied
- ¼ cup ketchup
- ¼ tablespoons water
- 2 teaspoons soy sauce
- ¼ teaspoon ground ginger
- ½ teaspoon garlic powder
- ⅛ teaspoon red pepper flakes crushed
- 1 tablespoon light brown sugar
- dried cranberries for garnish
- green onion for garnish, chopped
Instructions
- Place thawed meatballs into a 2-quart or larger slow cooker.
- Whisk together cranberry sauce, ketchup, water, soy sauce, ground ginger, garlic powder, crushed red pepper flakes, and light brown sugar in a medium mixing bowl.
- Pour the sauce on top of the meatballs. Cook on HIGH for 2 hours or on LOW for 4 hours.
- Stir before serving. Garnish with dried cranberries and green onions if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 12g | 4% |
| Protein | 10g | 20% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 41mg | 14% |
| Sodium | 115mg | 5% |
| Potassium | 181mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 38IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.