Description

Sweet-tangy cranberry sauce and chili sauce make these slow cooker meatballs an instant crowd-pleaser. Perfect for holidays, game days, or any fall get-together.

Ingredients

1 (2 lb) bag frozen fully cooked meatballs (turkey recommended)
1 (12 oz) bottle chili sauce
1 (14 oz) can jellied cranberry sauce
2 tablespoons orange juice
1 tablespoon brown sugar
Optional: 1 tablespoon chopped fresh parsley (for garnish)

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Instructions

Add cranberry sauce to a microwave-safe bowl; microwave in 45-second bursts, stirring, until just melted and pourable.
Whisk in chili sauce, orange juice, and brown sugar until mostly smooth.
Add frozen meatballs to the slow cooker and pour the sauce evenly over the top; stir to coat.
Cover and cook on LOW for 4 hours, stirring once or twice for even glazing.
Switch to WARM for serving. Garnish with parsley if desired and serve with toothpicks.

Notes

Turkey pairs naturally with cranberry and keeps things lighter, but beef or pork work too. Prefer some bite? Use whole-berry cranberry sauce. For ultra-smooth, stick with jellied. Add 1 teaspoon orange zest for brighter flavor. Cook, cool, and refrigerate up to 2 days; reheat on LOW 1–2 hours with a splash of OJ if needed.

Prep Time: 5 minutes
Cook Time: 240 minutes
Category: Appetizer
Method: Slow Cooking
Cuisine: American