Description

This Cranberry BBQ Crockpot Meatballs recipe combines savory frozen meatballs with a tangy and sweet sauce made from chili sauce, whole berry cranberry sauce, whole grain mustard, and barbecue sauce. Perfect for parties or easy weeknight dinners, these meatballs are slow-cooked to tender, flavorful perfection with minimal effort.

Ingredients

Scale

Meatballs

2 (20 oz) bags frozen meatballs

Sauce

1 (12 oz) bottle chili sauce
1 (14 oz) can whole berry cranberry sauce
1-2 tablespoons whole grain mustard
¼ cup barbecue sauce

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Instructions

Combine Ingredients: Place the frozen meatballs, chili sauce, whole berry cranberry sauce, whole grain mustard, and barbecue sauce into a slow cooker. Stir to combine so the sauce evenly covers the meatballs.
Cook Meatballs: Set the slow cooker to high and cook for 4 hours, or set to low and cook for 6 hours. Stir the meatballs occasionally during cooking to ensure they remain well coated with the sauce and cook evenly.
Serve: Once cooked through and tender, the meatballs are ready to be served. They make a great appetizer or main dish alongside your favorite sides.

Notes

When shopping, be sure to buy chili sauce rather than cocktail sauce, as the bottles may look similar.
Calorie count estimation is based on a serving size of 2 meatballs.
You can adjust the amount of whole grain mustard between 1-2 tablespoons based on your taste preference for tanginess.
Stirring occasionally during cooking prevents the meatballs from sticking and ensures even flavor coating.

Nutrition

Serving Size: 2 meatballs
Calories: 180
Sugar: 8g
Sodium: 550mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 8g
Cholesterol: 30mg