Description
These Cranberry BBQ Crockpot Meatballs are a flavorful and easy-to-make appetizer or party snack, combining the tangy sweetness of cranberry and chili sauces with savory meatballs. Perfect for gatherings, this slow-cooked dish infuses the meatballs with a zesty, rich glaze that’s sure to be a crowd-pleaser.
Ingredients
Scale
Meatballs
- 2 (20 oz) bags frozen meatballs
Sauce
- 1 (12 oz) bottle chili sauce
- 1 (14 oz) can whole berry cranberry sauce
- 1–2 tablespoons whole grain mustard
- ¼ cup barbecue sauce
Instructions
- Combine Ingredients: Place the frozen meatballs, chili sauce, whole berry cranberry sauce, whole grain mustard, and barbecue sauce into the slow cooker. Ensure all components are mixed together thoroughly to create an even sauce base.
- Cook: Set the slow cooker on high for 4 hours or on low for 6 hours. This allows the meatballs to heat through and absorb the flavors of the sauce, resulting in tender, juicy meatballs glazed with a tangy, sweet sauce.
- Stir Occasionally: During the cooking process, stir the mixture a couple of times to make sure all the meatballs are well coated with the sauce for consistent flavor in every bite.
- Serve: Once cooked thoroughly and sauce has thickened slightly, serve the meatballs warm as an appetizer or main dish accompaniment. Enjoy!
Notes
- When shopping, be sure to choose chili sauce rather than cocktail sauce as their bottles may look very similar, which can cause confusion.
- The calorie count provided is based on a serving size of 2 meatballs.
Nutrition
- Serving Size: 2 meatballs
- Calories: 180
- Sugar: 12g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg
