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These tasty little cranberry sauce cocktail meatballs are always a favorite! Heat them up in your slow cooker and serve to your guests when ready! A great party appetizer!
Key Ingredients
These are a snap to make by adding the sauce ingredients in a pot and bringing it to a simmer. Adding the meatballs and sauce to a crockpot to warm for 2-3 hours will have it ready for a family diner or party.
- one 12 ounce can jellied cranberry sauce (whole berry is the best to use)
- One 14 ounce jar chili sauce (Heinz is my favorite)
- 3/4 cup packed brown sugar
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 2 pounds frozen fully cooked home-style meatballs
How to Make Cranberry Sauce Meatballs
- In a large lidded stockpot over medium heat, combine the first 5 ingredients. Cook, stirring, until the sugar has dissolved.
- Add in the meatballs; cook until heated through, 20-25 minutes, covered as you don’t need the sauce to reduce, making sure to stir occasionally. Serve hot in a bowl with toothpicks, or plate them with toothpicks inserted for guests to take immediately.
Slow Cooker Directions
- In a medium sized saucepan over medium heat, combine the first 5 ingredients. Cook, stirring, until the sugar has dissolved.
- Add the sauce and meatballs to a 4-qt. slow cooker. Cook, covered, on low until heated through completely, approximately 2-3 hours.
- Serve from the slow cooker with toothpicks, or plate for guests with toothpicks inserted. Serve hot.
Storing and Freezing
These appetizers will freeze well in the sauce once cooked. Just put them in a rubbermaid or similar container to ensure they don’t become stale. If you want to keep them longer in the freezer I recommend using a vacuum sealer (this keeps them from getting freezer burn). Just warm through in a crockpot for 2-3 hours and they will be ready to eat!
The season for parties and company is just around the corner, and these little appetizers will have your guests asking for seconds!
Happy Cooking
Love,
Karlynn
Cranberry Sauce Cocktail Meatballs
Ingredients
- one 12 ounce can jellied cranberry sauce (whole berry is the best to use)
- 1 14 ounce jar chili sauce (Heinz is my favorite)
- 3/4 cup packed brown sugar
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 2 pounds frozen fully cooked home-style meatballs
Instructions
Stove Top Directions
- In a large lidded stockpot over medium heat, combine the first 5 ingredients. Cook, stirring, until the sugar has dissolved.
- Add in the meatballs; cook until heated through, 20-25 minutes, covered as you don’t need the sauce to reduce, making sure to stir occasionally. Serve hot in a bowl with toothpicks, or plate them with toothpicks inserted for guests to take immediately.
Slow Cooker Instructions
- In a medium sized saucepan over medium heat, combine the first 5 ingredients. Cook, stirring, until the sugar has dissolved.
- Add the sauce and meatballs to a 4-qt. slow cooker. Cook, covered, on low until heated through completely, approximately 2-3 hours.
- Serve from the slow cooker with toothpicks, or plate for guests with toothpicks inserted. Serve hot.
Notes
- This can also be served as a meal, over some rice
Nutrition
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