Slow Cooker Cranberry Meatballs

These Spicy Cranberry Meatballs blend the rich flavors of ground beef, cranberry, and chili sauces with a kick of hot sauce, creating a perfect balance of sweet and spicy. Easy to prepare and cook in a slow cooker, they make a great appetizer or main dish, served alone or over rice.

Key Ingredients:

ground beef - egg - breadcrumbs garlic - onion - cranberry sauce  chili sauce - Frank's - brown sugar 

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Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. In a large bowl, mix together the ground beef, egg, breadcrumbs, garlic, onion, salt, and pepper. It’s often easier to mix using your hands.

How to Make  Slow Cooker Cranberry Meatballs (1/6):

Shape the mixture into round balls, about 1-½ inches in diameter, by rolling them between your palms. Place them on the prepared baking sheet.

How to Make  Slow Cooker Cranberry Meatballs (2/6):

Bake the meatballs for 18-20 minutes, or until they turn golden brown.

How to Make  Slow Cooker Cranberry Meatballs (3/6):

While the meatballs are baking, prepare the sauce. In a medium bowl, combine the cranberry sauce, chili sauce, hot sauce, and brown sugar. Mix well.

How to Make  Slow Cooker Cranberry Meatballs (4/6):

After baking, let the meatballs cool for 10 minutes. In a slow cooker set to high heat, add a layer of meatballs and top with half of the sauce. Add the remaining meatballs and sauce, ensuring they are well coated.

How to Make  Slow Cooker Cranberry Meatballs (5/6):

Cook on high for 3 hours or on low for 6 hours, stirring occasionally. Optional: Garnish with chopped green onions and serve alone or over rice.

How to Make  Slow Cooker Cranberry Meatballs (6/6):

This Cranberry Meatballs Recipe offers a unique twist on a classic dish.

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Next: Slow Cooker Mississippi Pork Chops