Description
Wow your guests with this timeless, easy-to-prepare Cranberry Meatballs appetizer. The perfect blend of sweet and tangy with a rich, savory depth, these are a guaranteed hit for any gathering.
Ingredients
1 bag (26-32 oz) frozen fully cooked cocktail meatballs (beef or turkey)
1 can (14 oz) whole berry cranberry sauce
1 bottle (12 oz) chili sauce
2 tbsp dark brown sugar
1 tbsp fresh lemon juice
1/2 tsp orange zest
Instructions
Add the frozen meatballs to your slow cooker.
Whisk together the cranberry sauce, chili sauce, brown sugar, lemon juice, and orange zest in a bowl until smooth.
Pour the sauce over the meatballs and gently coat them.
Cook on low for 3-4 hours or high for 2 hours, until heated through and bubbly.
Stir before serving and keep warm in the slow cooker for easy party access.
Notes
Don’t thaw: There’s no need to thaw the frozen meatballs. They cook perfectly right from frozen in the slow cooker, absorbing the sauce as they heat up.
Stirring is Key: A gentle stir midway through cooking (if you can manage it) can help ensure even heating and coating, though it’s not strictly necessary.
Sauce Consistency: If you find the sauce is a little thicker than you’d like towards the end of cooking, you can stir in a tablespoon or two of water to reach your desired consistency.
Keep it Warm: The beauty of this recipe is its ability to stay warm in the slow cooker. Set it to the “warm” setting once the meatballs are heated through, and they’ll be ready whenever your guests arrive.
- Prep Time: 10 minutes
- Cook Time: 2-4 hours
- Category: Appetizer
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A