Ingredients
Meatballs
- 48 ounces frozen meatballs
Sauce
- 14 ounces cranberry sauce
- 12 ounces chili sauce
- 1 cup BBQ sauce
- 2 tablespoons brown sugar
Additional
- 1 cup frozen cranberries
- Parsley for garnish
Instructions
- Add the meatballs: Place the frozen meatballs into your slow cooker and spread them out evenly to ensure even cooking.
- Make the sauce: In a medium mixing bowl, whisk together the cranberry sauce, chili sauce, BBQ sauce, and brown sugar until the mixture is smooth and well combined, creating a flavorful glaze.
- Combine: Pour the prepared sauce over the meatballs in the slow cooker and gently stir to coat all the meatballs evenly with the sauce.
- Top it off: Sprinkle the frozen cranberries evenly over the top of the meatballs to add a festive pop of color and tartness.
- Cook: Cover the slow cooker with the lid and cook on Low heat for 4 hours, allowing the sauce to bubble and the meatballs to heat through and become tender.
- Garnish & serve: Before serving, garnish the meatballs with additional cranberries and a sprinkle of fresh parsley for added freshness and visual appeal.
Notes
- Use fully cooked frozen meatballs for convenience and to ensure they heat thoroughly in the slow cooker.
- If you prefer a thicker sauce, you can remove the lid during the last 30 minutes to allow some liquid to evaporate.
- For a less sweet version, reduce the brown sugar slightly according to your taste.
- Serve these meatballs as a festive appetizer or pair with rice, mashed potatoes, or crusty bread for a main dish.
- Leftovers can be refrigerated up to 3 days and reheated gently in a saucepan or microwave.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
