Crock Pot Cranberry Meatballs
Meatballs get a festive fall twist in these delicious cranberry meatballs. Just 5 minutes prep time needed!
Servings 12
Ingredients
- 1 (14 ounce) can jellied cranberry sauce
- 1 (12 ounce) bottle chili sauce
- 2 tablespoons honey
- Pinch of cayenne pepper
- ⅛ teaspoon garlic powder
- 2 pounds fully cooked frozen meatballs
Instructions
- Whisk or stir together cranberry sauce, chili sauce, honey, cayenne pepper and garlic powder in a medium bowl until smooth and combined.
- Place meatballs in your slow cooker. Pour in sauce mixture and stir to coat evenly.
- Cover and cook on low heat for 4 to 5 hours, or on high heat for 2 to 2 ½ hours (or until meatballs are heated through).
- Stir again before serving and serve warm.
Video
Notes
- To store: Allow meatballs to cool and store in an airtight container in the fridge for up to 3 to 4 days.