Slow Cooker Cranberry Meatballs
Slow Cooker Cranberry Chili Meatballs are tangy, a little spicy, and absolutely delicious! Perfect appetizer for game day or the holidays, or serve over mashed potatoes or rice for a family meal.
Servings: 10 servings (about 5 meatballs per person)
Ingredients
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 16 ounce can jellied cranberry sauce loosened
- 3 tablespoons chili sauce
- 32 ounces frozen Italian meatballs (homemade or store bought - no need to thaw)
Instructions
- Coat a 6-quart slow cooker with nonstick cooking spray.
- In the slow cooker, combine ketchup, brown sugar, cranberry sauce, and chili sauce; whisk until smooth and combined.
- Add in the meatballs and toss until coated.
- Place the lid on the crockpot and cook on low for 3-4 hours (or high for 2 hours), stirring once or twice toward the end to prevent any burning.
- Turn the slow cooker to warm and enjoy as an appetizer (or serve over mashed potatoes or rice for a complete meal.)
Nutrition
Serving: 5meatballs | Calories: 334kcal | Carbohydrates: 24g | Protein: 16g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 65mg | Sodium: 234mg | Potassium: 330mg | Fiber: 1g | Sugar: 23g | Vitamin A: 118IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg