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Crockpot Cranberry and Orange Meatballs
4 from 2 votes

Crockpot Cranberry and Orange Meatballs

Sweet and sour cranberry and orange meatballs in the slow cooker.

Prep Time
25 mins
Cook Time
6 hrs
Total Time
6 hrs 25 mins
Servings: 6
Course: Main Course
Cuisine: American

Ingredients

For the Meatballs:
  • 2 pounds ground pork lean
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1/4 cup milk I used skim
  • 1 teaspoon garlic powder
  • salt to taste
  • black pepper to taste
For the Sauce:
  • 1 cranberry sauce 11.8 fluid ounce can; jellied; I used Ocean Spray
  • 1 orange marmalade 8.5 fluid ounce jar
  • 3 tablespoons rice vinegar
  • 1 tablespoon soy sauce Serve with:
  • jasmine rice
  • spring onions chopped

Instructions

    Cup of Yum
  1. In a large bowl, combine meatball ingredients, mixing gently with your hands and forming 1.5 inch balls (recipe should make 30-40). Set aside.
  2. Add sauce ingredients into your slow cooker. Stir until mostly combined (it's ok if the cranberry jelly doesn't completely break up, it will once it cooks). Set on low heat.
  3. Add meatballs to slow cooker. I find it works best to add a few at a time, and carefully mixing with the sauce as you go along so meatballs are coated.
  4. Close lid and let cook for 5.5-6 hours on low or until meatballs are cooked through. I stir it periodically, but it's not necessary (i.e. if you're not home).
  5. Serve with rice and chopped spring onions.