Crockpot Cranberry Meatballs (3 Ingredients)
Sweet, tangy, and unbelievably simple - these Crockpot Cranberry Meatballs are a holiday and game-day classic for good reason. With just three ingredients, you can serve a crowd-pleasing appetizer without standing over the stove. The slow cooker does all the work, and your kitchen smells amazing the entire time.
Servings: 8
Calories: 388Kcal
Ingredients
- 2 pounds meatballs frozen fully cooked (about 50ish small meatballs)
- 1 can Cranberry sauce I use with whole cranberries. If wanting a smoother sauce, use the sauce without the whole berries.
- 1 bottle Heinz chili sauce 12 oz. I like this brand of chili sauce because I know the flavor I'm getting. Not to spicy but lots of flavor.
Instructions
- In the slow cooker, whisk together cranberry sauce and chili sauce until well combined. It's OK if it's a little lumpy.
- Add frozen meatballs and stir to coat evenly. Cover and cook on LOW 3–4 hours or HIGH 1.5–2 hours, until heated through.
- Switch to WARM for serving, stirring occasionally.
Notes
- Use fully cooked meatballs for safety and convenience.
- For more tang, add 1 tablespoon vinegar or 1 teaspoon mustard.
- Sauce can be made ahead and stored in the fridge up to 3 days.
- Great for holidays or game days - keeps warm for hours!
Nutrition (estimate)
Serving: 1g | Calories: 388Kcal | Carbohydrates: 23g | Protein: 20g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 68mg | Potassium: 342mg | Fiber: 1g | Sugar: 18g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg