Description
Effortlessly prepare these sweet-and-tangy cocktail meatballs using a slow cooker, perfect for holiday gatherings and game-day snacking.
Ingredients
- 2 to 3 pounds fully cooked meatballs (beef, pork, turkey, or plant-based)
- 14 oz can cranberry jelly
- 12 oz jar chili sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- 1 tablespoon fresh lemon juice
Instructions
- In a medium bowl, combine the cranberry jelly with the chili sauce until smooth.
- Whisk in the Dijon mustard, brown sugar, and lemon juice. Adjust sweetness and acidity to taste.
- Pour the sauce into the crockpot and add the meatballs, stirring gently to coat.
- Cover and cook on LOW for 3–4 hours or HIGH for 1.5–2 hours. If using frozen meatballs, adjust the cook time accordingly.
- For a thicker glaze, uncover and cook on HIGH for an extra 15–20 minutes.
- Serve warm from the crockpot or transfer to a serving dish, optionally garnished with chopped parsley or green onions.
Notes
For a vegan version, use plant-based meatballs. You can also substitute cranberry jelly with grape jelly or apricot preserves, and chili sauce with ketchup mixed with hot sauce.
- Prep Time: 10 minutes
- Cook Time: 180 minutes
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American