Description
These Crockpot Cranberry Meatballs offer a deliciously easy and flavorful appetizer or main dish. Tender frozen meatballs are slow-cooked to perfection in a tangy, sweet cranberry and chili sauce, making this recipe perfect for gatherings or busy weeknights. Garnished with fresh parsley, they bring a perfect balance of sweet, savory, and spicy flavors all in one pot.
Ingredients
Scale
Sauce Ingredients
- 14 ounce can jellied cranberries
- 12 ounce can chili sauce
- 2 tablespoons brown sugar
- 1 1/2 tablespoons orange juice
- 1/4 teaspoon black pepper
Main Ingredients
- 2 pound bag of frozen turkey or beef meatballs
- Chopped parsley for garnish
Instructions
- Prepare the sauce: In the crockpot, combine the jellied cranberries, chili sauce, brown sugar, orange juice, and black pepper. Stir well to create a smooth and flavorful sauce base.
- Add the meatballs: Place the frozen meatballs into the crockpot. Mix gently to coat all the meatballs evenly with the cranberry-chili sauce mixture.
- Cook: Cover the crockpot with its lid and cook on high heat for 2 hours or on low heat for 4 hours, allowing the meatballs to heat through and absorb the sauce flavors.
- Serve: Once cooking is complete, stir the meatballs gently and serve warm, garnished with freshly chopped parsley for a burst of color and freshness.
Notes
- Using frozen meatballs saves prep time and work; ensure they are cooked fully before serving.
- Adjust the chili sauce amount for desired spice level if you prefer it milder or spicier.
- The orange juice adds a subtle citrus brightness that complements the tartness of the cranberries.
- These meatballs are great for holiday parties or casual get-togethers as a warm appetizer.
- Can be kept warm in the crockpot setting during a party for easy serving.
