Cranberry Meatballs
Sticky-sweet cranberry sauce drapes tender, frozen meatballs in a hands-off slow-cooker appetizer that’s ready in just minutes of prep and 2 to 3 hours of cooking.
Ingredients
Meatballs
- 2 lb frozen meatballs
Sauce
- 14 oz whole berry cranberry sauce canned
- 0.5 cup chili sauce
- 0.5 cup brown sugar packed
Instructions
Meatballs
- Place the meatballs in a slow cooker.
Sauce
- In a bowl, stir together the cranberry sauce, chili sauce, and brown sugar.
- Pour the sauce mixture over the meatballs and stir to coat.
- Cover and cook on low for 2 to 3 hours, or until heated through and bubbling around the sides.
Notes
Store leftovers in an airtight container and refrigerate within 2 hours.
Reheat on low in the slow cooker or in a 325°F oven until warmed through.