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Slow Cooker Cranberry Meatballs
A unique recipe for meatballs! Cranberry meatballs are great for any fall or winter holiday.
Prep Time
5
minutes
mins
Cook Time
6
hours
hrs
Total Time
6
hours
hrs
5
minutes
mins
Course:
Appetizer
Cuisine:
American
Servings:
12
Calories:
342
kcal
Author:
Sarah Olson
Equipment
Slow Cooker - 5 quart or larger (I own and use this one from Crock-Pot)
Ingredients
32
oz
frozen meatballs
(these are fully cooked, but frozen)
28
oz.
whole cranberry sauce
(two 14-oz. cans)
1
cup
ketchup
¼
cup
brown sugar
1
Tbsp.
lemon juice
US Customary
-
Metric
Instructions
Pour the meatballs into the crockpot.
Add the cranberry sauce, ketchup, brown sugar, and lemon juice – stir to combine.
Cover and cook on low for 6 hours, stirring occasionally.
Enjoy!
Notes
We serve this as an appetizer with an assortment of cheeses (like brie, cheddar, etc), walnuts, pecans, olives, etc.
If stored properly in an airtight container and refrigerator, these meatballs will keep for up to 4 days.
You can use Heinz chili sauce in place of of the ketchup, in fact they have similar flavors and Heinz chili sauce is not spicy.
The long cooking time ensure the sauce soaks into the meatballs and they will have much more flavor than just cooking them until done.
Nutrition
Calories:
342
kcal
|
Carbohydrates:
37
g
|
Protein:
14
g
|
Fat:
16
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Cholesterol:
54
mg
|
Sodium:
228
mg
|
Potassium:
299
mg
|
Fiber:
1
g
|
Sugar:
30
g
|
Vitamin A:
136
IU
|
Vitamin C:
2
mg
|
Calcium:
19
mg
|
Iron:
1
mg