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Crock Pot Meatballs With Cranberry Sauce

These easy Crock Pot meatballs with cranberry sauce start with frozen meatballs and a sweet and tangy cranberry chili glaze. They're my go-to Christmas party appetizer.

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 6

Ingredients

  • 12 oz chili sauce
  • 14 oz jellied cranberry sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 26 oz frozen homestyle meatballs

Instructions

  1. Add the frozen meatballs, chili sauce, jellied cranberry sauce, brown sugar and Worcestershire sauce to the Crock Pot and stir to coat.
  2. Cover and cook on high for 1 to 2 hours or on low for 3 to 4 hours, stirring about every 30 minutes.
  3. Once the cranberry sauce has fully melted into a smooth sauce and the meatballs are hot all the way through, switch to warm and serve.

Recipe Notes

  • Cook time is a range: 1 to 2 hours on high or 3 to 4 hours on low. The card lists the shorter high time, and slow cookers vary, so start checking early.
  • The meatballs are ready when the sauce is smooth and glossy and they reach 165°F in the center.
  • No need to thaw the meatballs. Use the fully cooked frozen kind.
  • Use bottled chili sauce, not sweet chili sauce.
  • Leftovers keep in the fridge for 3 to 4 days or in the freezer for up to 3 months.
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