Sweet and Tangy Slow Cooker Cranberry Meatballs

Sweet and Tangy Slow Cooker Cranberry Meatballs

Hey guys! See what I did up there???

My first ever food video eveeeerrrr! And I did it all by myself.

Considering I am seriously challenged in the technology department and have been putting off making a food video for months, I am pretty proud of this video. It's not perfect. There's a lot of things about it that I would like to change or add, but I DID IT.

Ok, moving on...

Meatballs. I love meatballs. I mean, who doesn't love meatballs? Beef, turkey, lentil, all good if you ask me.

In this recipe I made my life easy and bought pre-made frozen party meatballs. Frozen meatballs are always my go-to when I'm in a hurry or I need to feed a big group of people. Of course, homemade meatballs would taste just as fantastic. If you're vegetarian, I have a hunch that this would be just as good with nutty lentil party meatballs. 

I'll try it next time and get back to you :)

Thanksgiving may have passed, but don't toss aside those cranberries just yet. This recipe is a fantastic EASY Christmas or New Year's appetizer; or use all that leftover cranberry sauce and put together a big bowl of these for the many many football parties in our very near future.

If you don't like to party, that's cool, too. These meatballs are also delicious for lunch or dinner with rice, mashed potatoes or a big bowl of veggies.

 

Sweet and Tangy Slow Cooker Cranberry Meatballs

Prep Time: 5 minutes | Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Yield: approximately 60-70 mini meatballs
Type: Slow Cooker, Easy, Party Food, Entertaining

Ingredients

2 cups fresh cranberry sauce, homemade or store bought
1/4 cup hoisin sauce
1/4 cup ketchup
3-4 TBSP red wine vinegar
2 TBSP soy sauce
3 TBSP brown sugar
2-3 TBSP hot sauce (I used Frank's RedHot) **
5 cloves garlic, minced
1 teaspoon ground ginger
1 teaspoon cayenne (optional)
1 cup fresh cranberries
2 (20 oz) bags frozen party meatballs

Instructions

  1. In a medium mixing bowl whisk together the cranberry sauce, hoisin sauce, ketchup, red wine vinegar, soy sauce, brown sugar, hot sauce, minced garlic and ground ginger. Mix until fully combined and add fresh cranberries. Set aside.

  2. Add frozen meatballs to the bowl of a 6-7 quart slow cooker. Pour in the cranberry sauce and stir.

  3. Turn on the slow cooker and cook on high for 2 hours or on low for 3-4 hours, or until sauce is bubbly and meatballs are heated through.

 

**I did not feel that these meatballs were spicy...at all. Octavian, however, did. So, if you're super sensitive to spicy foods, or you're making these for a big group of people, maybe start with 1 tablespoon of hot sauce, or hold off and add it at the end :)

 

Enjoy!

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