Description
These Cranberry BBQ Meatballs are a festive and easy appetizer, perfect for holiday parties. Made in a slow cooker, they require minimal effort for maximum flavor.
Ingredients
Scale
- 2 pounds frozen pre-cooked meatballs
- 1 cup barbecue sauce
- 1/2 cup whole berry cranberry sauce
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
Instructions
- Combine barbecue sauce, cranberry sauce, brown sugar, Worcestershire sauce, and Dijon mustard in your slow cooker. Stir well.
- Add the frozen meatballs to the slow cooker. Stir to coat them evenly with the sauce.
- 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.
- Stir occasionally during cooking if possible.
- Serve hot directly from the slow cooker.
Notes
- You can make this recipe ahead of time and reheat it in the slow cooker on the warm setting.
- For a spicier kick, add a pinch of red pepper flakes to the sauce.
- Garnish with fresh parsley or chives before serving for a touch of color.
- Prep Time: 5 minutes
- Cook Time: 1-3 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 3-4 meatballs
- Calories: 150-200
- Sugar: 15-20g
- Sodium: 300-400mg
- Fat: 8-12g
- Saturated Fat: 3-5g
- Unsaturated Fat: 5-7g
- Trans Fat: 0g
- Carbohydrates: 15-20g
- Fiber: 1-2g
- Protein: 10-15g
- Cholesterol: 30-40mg