Slow Cooker Cranberry Meatballs are a delightful and flavor-packed appetizer that is sure to be a hit at any gathering.
These tender meatballs are smothered in a sweet and tangy cranberry sauce, creating a perfect balance between savory and fruity flavors.
The origins of this dish can be traced back to the American Midwest, where cranberries are abundant and their pairing with meatballs has become a beloved tradition.
These meatballs are incredibly versatile and can be served in various ways.
They make an excellent party appetizer, served with toothpicks for easy grabbing and can be enjoyed on their own.
They can also be served as the main course, accompanied by fluffy white rice or creamy mashed potatoes.
For a complete meal, consider pairing them with a side of roasted vegetables or a fresh garden salad.
Slow Cooker Cranberry Meatballs:
Ingredients:
2 pounds frozen meatballs of choice (you can use turkey, etc)
14 ounces jellied cranberry sauce
12 ounces chili sauce
2 tablespoons orange juice
1 tablespoon brown sugar
Instructions:
1. Microwave cranberry sauce until melted. Mix cranberry sauce with chili sauce, orange juice, and brown sugar until smooth.
2. Place meatballs in a slow cooker. Pour sauce over them.
3. Cover and cook on low for 4 hours, then serve.
Note: For an extra burst of flavor, garnish the meatballs with freshly chopped parsley before serving.
With their irresistible combination of sweet, savory, and tangy flavors, Slow Cooker Cranberry Meatballs are guaranteed to be a crowd-pleaser.
This easy-to-make recipe will leave your guests asking for seconds and can be prepared well in advance, making it perfect for entertaining.
Enjoy the delectable taste of these meatballs, and let them become a staple on your party menu.
How to Store:
Let the meatballs cool completely before storing. Transfer them, along with the sauce, into an airtight container:
Refrigerator: Store in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through.
Freezer: For longer storage, place the cooled meatballs and sauce in a freezer-safe container or zip-top bag.
Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in a saucepan or slow cooker on low.
These meatballs actually taste even better the next day, making them a perfect make-ahead option for busy holiday cooking!
Variations and Tips:
Variations:
Homemade Meatballs: Swap frozen meatballs for homemade ones using ground beef, turkey, or a mix. Just make sure they’re pre-cooked before adding to the slow cooker.
Spicy Kick: Add a dash of hot sauce or a pinch of red pepper flakes to the sauce for a little heat.
Fruit Twist: Substitute part of the cranberry sauce with canned whole cranberry sauce or add a spoonful of orange marmalade for extra texture and citrusy flavor.
Tangier Sauce: Replace orange juice with apple cider vinegar or lemon juice for a sharper tang.
Tips:
Don’t Overcook: While the meatballs can stay warm in the slow cooker, keeping them on too long can make them tough—switch to “warm” after 4 hours.
Garnish Wisely: A sprinkle of fresh parsley or green onions just before serving adds a pop of color and freshness.
Make Ahead: You can prep the sauce a day ahead and store it in the fridge. Just pour over the meatballs when you’re ready to cook.
Nutritional Information (per serving):
Calories: 350–400
Protein: 15–20g
Fat: 20–25g
Saturated Fat: 6–8g
Carbohydrates: 25–30g
Sugar: 18–22g
Fiber: 1–2g
Sodium: 600–800mg
Note: Nutritional values will vary depending on the specific meatballs (beef, turkey, or plant-based), as well as the brand of chili and cranberry sauces used.