Crockpot Cranberry Meatballs

This dump and go meatball recipe is flavor packed with just a hint of kick with cranberry sauce, chili sauce and sambal oelek. It takes less than five minutes of hands on time and is a favorite around the holidays.

Course Appetizer

Cuisine American

Keyword cranberry meatballs crockpot, cranberry sauce meatballs, meatballs with cranberry sauce

Prep Time 5

Cook Time 3 30

Total Time 3 35

Servings servings

Calories 210kcal

Author Beth Pierce

Ingredients

1 14 ounce can jellied cranberry sauce
1 12 ounce jar chili sauce
2 tablespoons sambal oelek
2 tablespoons brown sugar
2 lbs frozen precooked meatballs any combination of beef, turkey or pork
2 green onions thinly sliced

Instructions

Add jellied cranberry sauce, chili sauce, sambal oelek and brown sugar to crockpot. Cook on high for 1 hour letting the cranberry sauce melt.
Stir the sauce. Add frozen meatballs. Continue cooking on high for 2 1/2 hours or low for 4 hours. Garnish with thin slices of green onions.

Notes

If you do not have a slow cooker, you can do this on the stovetop over very low heat, stirring often so nothing burns to the bottom of the pan. You could also do it on the stove in a baking dish or Dutch Oven.
Once the meatballs are done, turn your crock to warm to keep the sauce from getting too thick.
For ease in entertaining serve straight from the crock with little cocktail plates and fancy toothpicks.

Nutrition