Description

These Cranberry Meatballs are a delightful and easy appetizer perfect for holiday parties or family gatherings. Tender pre-cooked meatballs are simmered in a tangy and sweet sauce made from chili sauce, jellied cranberry sauce, orange juice, and brown sugar, creating a flavorful glaze that’s sure to please any crowd.

Ingredients

Meatballs

2 lb bag frozen pre-cooked meatballs (preferably turkey meatballs)

Sauce

12 ounce bottle chili sauce
14 ounce can jellied cranberry sauce
2 tablespoons orange juice
1 tablespoon brown sugar
Optional: 1 tablespoon chopped parsley for garnish

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Instructions

Melt the cranberry sauce: Place the jellied cranberry sauce in a microwave-safe bowl and heat in 45-second intervals, stirring between each, until the sauce is just melted and smooth.
Prepare the sauce: Whisk the melted cranberry sauce together with the chili sauce, orange juice, and brown sugar until the mixture is mostly smooth and well combined.
Add meatballs to slow cooker: Arrange the frozen pre-cooked meatballs evenly in the slow cooker, then pour the prepared cranberry chili sauce evenly over the meatballs.
Slow cook: Cover the slow cooker and cook on LOW for 4 hours, allowing the meatballs to heat through and absorb the flavors of the sauce.
Serve: Give the meatballs a gentle stir to coat them in the sauce, then serve hot. Garnish with chopped parsley if desired for a fresh finish.

Notes

You can substitute turkey meatballs with beef or pork meatballs if preferred.
For a thicker sauce, cook uncovered during the last 30 minutes.
If you don’t have a slow cooker, meatballs can be heated gently in a saucepan over low heat, stirring frequently.
Make ahead: Sauce can be prepared a day in advance and stored refrigerated until ready to combine with meatballs.