Slow Cooker Cranberry Meatballs (Print Version)
Tangy cranberry sauce coats juicy meatballs, perfect for appetizers or main dishes.
# Ingredients:
→ Sauce
01 -
1½ - 2 cups cranberry sauce
02 -
1½ cups barbecue sauce
03 -
2 tablespoons soy sauce
04 -
1 tablespoon Dijon mustard
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
→ Meatballs
07 -
2 pounds frozen meatballs (store-bought or homemade)
# Steps:
01 -
In a mixing bowl, combine the cranberry sauce, barbecue sauce, soy sauce, Dijon mustard, garlic powder, and onion powder. Stir until well mixed.
02 -
Place the frozen meatballs in the slow cooker.
03 -
Pour the cranberry sauce mixture over the meatballs, ensuring they are evenly coated.
04 -
Cover and cook on high for 2-3 hours or on low for 4-6 hours, stirring occasionally to ensure the meatballs are coated in the sauce.
05 -
Serve the meatballs warm, either as an appetizer or over rice or noodles as a main dish.