Slow Cooker Cranberry Meatballs
User Reviews
5
Slow Cooker Cranberry Meatballs
Description
Slow Cooker Cranberry Meatballs combine pre-cooked or frozen meatballs with a flavorful sauce made from cranberry and chili sauces sweetened lightly with brown sugar and seasoned with garlic powder and optional cayenne pepper. The method involves layering meatballs in a slow cooker and pouring the sauce over them, then cooking on high for two to three hours or low for four to five hours until thoroughly heated. This gradual cooking softens the meatballs and infuses them with the tangy, sweet, and slightly spicy sauce. The recipe suggests using common grocery store sauces, allowing convenience without compromising flavor. Optional garnishes like sliced green onions add freshness when serving. The sauce consistency may vary depending on the cranberry sauce used; if too thin, it can be thickened by cooking uncovered for 20-30 minutes at high heat before serving. The recipe is versatile for different meatball types and quantities, with advice on adjusting sauce amounts accordingly.
Ingredients
- 32 ounces meatballs 2 pounds beef, pork or turkey meatballs, frozen or fresh
- 14 ounces cranberry sauce About 1 3/4 cups cranberry sauce, canned or fresh works for this recipe
- 12 ounces chili sauce 1 1/2 cups, Like Heinz chili sauce
- ¼ cup brown sugar
- ¼ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper ground, optional see notes
- 3 talks green onion optional garnish
Instructions
- Place meatballs into the bottom of a slow cooker.
- In a small bowl mix together cranberry sauce, chilli sauce, brown sugar, garlic powder and cayenne pepper and mix well with a spoon.
- Pour the sauce over the meatballs. Cook on high for two to three hours or four to five hours on low, or until meatballs are warm all the way through.
- Switch to warm and serve meatballs directly from the crockpot.
Notes
- This recipe works best in slow cookers sized 6 to 8 quarts for even cooking.
- You can substitute your favorite BBQ sauce for the chili sauce if preferred.
- If cranberry or chili sauce amounts are less than called for, adding a small amount of water to rinse and add to the pot helps maintain sauce volume.
- For more meatballs, double the sauce to ensure they are well coated.
- If the sauce is too thin after cooking, remove the lid and cook on high uncovered for 20 to 30 minutes to thicken.
- Microwaving the sauce briefly before mixing can help blend chunky cranberry sauce better.
- Cayenne pepper adds mild heat but can be omitted if desired; red pepper flakes also make a good alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 21Servings
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 31mg | 10% |
| Sodium | 247mg | 10% |
| Potassium | 193mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 126IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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