Slow Cooker Cranberry Meatballs
Frozen meatballs simmer in a sweet and tangy sauce of cranberry and sweet chili.
Ingredients
- 1 can jellied cranberry sauce (400 g) 14-ounce
- 1 bottle sweet chili sauce (340 g) 12-ounce
- 1 bag frozen fully cooked meatballs (680 g), 24-ounce
- Optional for garnish: sliced green onions or toasted sesame seeds
Instructions
- Pour the sweet chili sauce and jellied cranberry sauce into the basin of a 4-quart or larger slow cooker.
- Whisk the sauces together until the jellied cranberry sauce is mostly broken down and combined.
- Add the frozen meatballs to the slow cooker.
- Stir gently to coat all the meatballs evenly with the sauce.
- Cover and cook on high for 2 to 3 hours or on low for 4 to 5 hours.
- Stir the meatballs once halfway through the cooking time if you can. The dish is ready when the meatballs are heated through.
- Check that the internal temperature of the meatballs has reached 160°F (71°C) with a food thermometer.
- Serve warm. Garnish with sliced green onions or sesame seeds if desired.
Notes
Food Safety: Because the meatballs are made from ground meat, ensure they reach a safe internal temperature of 160°F (71°C) before serving.
Sauce Texture: The sauce will have some texture from the jellied cranberry sauce. For a smoother sauce, you can warm and whisk the sauces in a saucepan on the stove before adding them to the slow cooker.
Serving: These meatballs work well as an appetizer on toothpicks or as a main course over rice or mashed potatoes.