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Cranberry Meatball Appetizer

A close-up shot of a bowl filled with glistening cranberry meatballs, coated in a rich, red sauce.
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Easy cranberry meatballs perfect for holiday parties, made with a simple sweet and tangy glaze.

Ingredients

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  • 2 (16 ounce) bags frozen cooked meatballs
  • 1 (14 ounce) can jellied cranberry sauce
  • 1 cup chili sauce
  • 1/4 cup packed brown sugar
  • 1 tablespoon Worcestershire sauce

Instructions

  1. Combine jellied cranberry sauce, chili sauce, brown sugar, and Worcestershire sauce in a slow cooker. Stir until smooth.
  2. Add the frozen meatballs to the slow cooker. Stir to coat the meatballs evenly with the sauce.
  3. Cover and cook on low for 2-3 hours, or on high for 1-1.5 hours, until the meatballs are heated through and the sauce is bubbly.
  4. Serve hot directly from the slow cooker with toothpicks for easy serving.

Notes

  • For a make-ahead option, prepare the sauce and meatballs and store them separately in the refrigerator. Combine and heat in the slow cooker a few hours before serving.
  • If you don’t have chili sauce, you can substitute with ketchup and a dash of hot sauce.
  • Keep the slow cooker on the ‘warm’ setting to maintain serving temperature during your party.

Nutrition

Find it online: https://mdlatdmm.com/cranberry-meatballs-easy-recipe/