Description
Effortless, saucy meatballs simmered in a sweet and tangy cranberry sauce, perfect for any occasion.
Ingredients
- 2–3 lb fully cooked meatballs (beef, pork, turkey, or plant-based)
- 14 oz can cranberry jelly
- 12 oz jar chili sauce
- 2 tbsp Dijon mustard
- 2 tbsp brown sugar (light or dark)
- 1 tbsp fresh lemon juice
- Optional garnish: chopped parsley, orange zest, or sliced green onions
Instructions
- In a medium bowl, place the cranberry jelly and chili sauce.
- Whisk in the Dijon mustard, brown sugar, and fresh lemon juice until the mixture is completely smooth.
- Pour the sauce into your crockpot.
- Add the meatballs and gently stir so each one is coated in sauce.
- Cover and cook on LOW for 3–4 hours or on HIGH for 1.5–2 hours.
- If using frozen meatballs, increase the time by 30–60 minutes.
- For a thicker glaze, remove the lid, switch to HIGH, and cook uncovered for 15–20 minutes, stirring occasionally.
- Transfer to a warmed serving dish and garnish with parsley or orange zest. Serve warm.
Notes
These meatballs are versatile and can be served as an appetizer, main dish, or in sliders. Store leftovers in the fridge for up to 3–4 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 180 minutes
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American