Cranberry Meatballs Recipe
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5.0
12 reviews
Excellent
Cranberry Meatballs Recipe
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My Cranberry Meatballs Recipe are always a crowd favorite. Sharing TWO ways to make - homemade or an even easier crockpot version with three ingredients.
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Ingredients
Crockpot Cranberry Meatballs:
- 1 (32-ounce) package frozen meatballs I prefer turkey meatballs
- 1 (12-ounce) bottle chili sauce I prefer Heinz
- 1 (14-ounce) can jellied cranberry sauce
Homemade Cranberry Meatballs:
For the Meatballs
- 1 pound ground beef
- 1/4 /4 medium onion finely diced
- 1 large egg lightly beaten
- 1/4 /4 cup whole milk
- 1/2 /2 teaspoon kosher salt
- 1/2 /2 teaspoon ground black pepper
- 1/2 /2 cup dry bread crumbs
- 1 1/2 /2 teaspoons Worcestershire sauce
For the Sauce:
- 3/4 /4 cup ketchup
- 1/4 /4 cup cranberry juice
- 1 tablespoon orange juice
- 1 teaspoon yellow mustard
- 1/2 /2 cup packed brown sugar
- 1 tablespoon Worcestershire sauce
- 1/2 /2 teaspoon kosher salt
- 1/2 /2 teaspoons ground black pepper
- 1/2 /2 teaspoon onion powder
- 1 clove garlic minced or 1/2 teaspoon garlic powder
- 1 medium Jalapeno pepper deseeded and diced
Instructions
Crockpot Cranberry Meatballs:
- Add the meatballs, chili sauce, and cranberry sauce to the slow cooker on the low setting. Cook for four hours on the low setting, stirring occasionally to make sure that the meatballs are well coated with the sauce.
- Top the meatballs with chopped fresh parsley or green onions (optional).
- Reduce the temperature to the warm setting on the slow cooker and serve.
Homemade Cranberry Meatballs
- Preheat the oven to 325º F. Line a baking sheet with parchment paper or foil, arrange a wire rack onto the lined baking sheet, spray the wire rack well with nonstick cooking spray and set aside.
- Mix together ground beef, onion, egg, milk, salt, pepper, bread crumb, and Worcestershire sauce in a medium mixing bowl until well combined. Scoop the mixture into about tablespoon sized balls and roll firmly between palms of hand to form meatballs. Place onto the wire rack lined baking sheet.
- Once all of the meatballs are formed, bake until the meatballs are cooked through, about 20 minutes.
- Meanwhile, combine all of the ingredients for the sauce in a large skillet set over medium heat. Cook, stirring occasionally, until the sauce has thickened, about 10 minutes.
- Arrange the cooked meatballs in a slow cooker and pour the thickened sauce over the meatballs. Gently stir the meatballs to coat with the sauce. Secure the lid on the slow cooker and set on low setting to keep warm as serving.
Equipments used:
Notes
- Storage Tips:
- Transfer to an airtight container and store in the refrigerator for 3 to 4 days or freeze for up to a month.
- Nutritional Information is estimated based on the Homemade Cranberry Meatballs.
Nutrition Information
Show Details
Calories
60kcal
(3%)
Carbohydrates
6g
(2%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
14mg
(5%)
Sodium
144mg
(6%)
Potassium
71mg
(2%)
Fiber
0.1g
(0%)
Sugar
5g
(10%)
Vitamin A
43IU
(1%)
Vitamin C
1mg
(1%)
Calcium
13mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 60 kcal
% Daily Value*
| Calories | 60kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 144mg | 6% |
| Potassium | 71mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 5g | 10% |
| Vitamin A | 43IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
12 reviews
Excellent
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