Crock Pot Cranberry Meatballs
These Crock Pot Cranberry Meatballs are the perfect make-ahead appetizer. With only 3 ingredients and 5 minutes of prep-time, these sweet and tangy meatballs are easy enough for every day and delicious enough for a party!
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Prep: 5 minutes
Cook: 2 hours
Total: 2 hours 5 minutes
Servings: 6 servings
Calories: 1kcal
Ingredients
- 1 (14-ounce) bottle sweet chili sauce
- 1 (14-ounce) can jellied cranberry sauce
- 1 (16-ounce) bag frozen meatballs
Instructions
- Add the sweet chili sauce and cranberry sauce to your slow cooker and stir to combine.
- Add the frozen meatballs and toss to coat them with sauce.
- Set the slow cooker to low for 4 hours or high for 2 hours.
- Garnish with chopped chives, rosemary or parsley and enjoy. These meatballs can be kept warm for up to 1 hour.
Notes
- To store: Once cooled, place any leftover meatballs in an airtight container in the fridge for up to three days.
- To freeze: You can freeze leftovers in an airtight, freezer safe container for up to 3 months. I suggest using a freezer zip top bag and labeling the ingredients and the date on the bag. Reheat using the directions listed below.
- To reheat: Place leftover meatballs and their sauce in a pan and cook over low heat until they are warmed through. You can add a splash of water to loosen up the sauce if needed. This recipe can also be reheated in the microwave. Place an individual serving in a microwave safe bowl and heat until the meatballs are warmed through.
Nutrition
Calories: 1kcal | Carbohydrates: 0.1g | Protein: 0.03g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 2mg | Potassium: 1mg | Fiber: 0.003g | Sugar: 0.1g | Vitamin A: 0.1IU | Vitamin C: 0.003mg | Calcium: 0.03mg | Iron: 0.002mg
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