Slow-Cooker Cranberry Chili Meatballs
photo by DianaEatingRichly
- Ready In:
- 3hrs 5mins
- Ingredients:
- 4
- Serves:
-
8
ingredients
- 16 ounces cranberry sauce, whole-berry
- 3⁄4 cup chili sauce
- 1⁄4 cup water
- 2 lbs frozen meatballs, completely thawed
directions
- Put cranberry sauce, chili sauce and water in slow-cooker and stir to combine.
- Add meatballs and stir to coat them with the sauce.
- Cover and cook on low 3-4 hours, until bubbly and meatballs are heated through.
- Stir; serve warm from the cooker.
- Tip: Add 2 packed tablspoons brown sugar and t teaspoon of lemon juice to the sauce for a sweet-sour variatin.
Reviews
-
We make these every year around Christmas. We usually use homemade meatballs and bake them in the oven, but this time I needed something easy that wouldn't take up oven space. I love that these just cook in the crock pot! It was a great alternative. Of course, frozen meatballs are never as good as homemade, but they were delicious nonetheless. Thanks for this easy variation on a classic recipe.
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RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
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