Cranberry Meatballs Recipe

Course: Appetizer

Cuisine: American

Prep Time: 5

Cook Time: 2

Total Time: 2 5

Servings:

Calories: 440kcal

Author: Becky Hardin

These crockpot cranberry meatballs are the perfect make-ahead appetizer. With only 3 ingredients and 5 minutes of prep time, these meatballs are easy enough for every day and delicious enough for a party! These meatballs are sweet and tangy with just a hint of heat!

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Equipment

Crockpot (click for my favorite)

Ingredients

14 ounces sweet chili sauce 1 bottle
14 ounces jellied cranberry sauce 1 can
16 ounces frozen meatballs 1 bag (about 36 meatballs)

Instructions

Add the sweet chili sauce and cranberry sauce to a crockpot and stir to combine.
14 ounces sweet chili sauce, 14 ounces jellied cranberry sauce
Add the frozen meatballs and toss to coat them with sauce.
16 ounces frozen meatballs
Set the slow cooker to low for 4 hours or high for 2 hours.
Garnish with chopped chives or parsley and enjoy. These meatballs can be kept warm for up to 1 hour.

Notes

Be sure to spray your crockpot with nonstick spray before adding the meatballs and sauce.
Feel free to try this recipe with whole cranberry sauce for a different texture!
You can keep the meatballs warm in the pot for 1 hour after cooking.

Storage: Store cranberry meatballs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition