Ingredients
Scale
- 2 pounds frozen meatballs about 24–30 medium-sized meatballs
- 1 14 oz can whole-berry cranberry sauce
- 1/2 cup ketchup
- 3 tablespoons pure maple syrup
- 2 tablespoons orange juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon worcestershire sauce
- 1/4 teaspoon red pepper flakes
- optional: fresh parsley or orange zest for garnish
Instructions
- Combine cranberry sauce, ketchup, maple syrup, orange juice, vinegar, Worcestershire sauce, and red pepper flakes in the slow cooker; whisk until smooth.
- Add the frozen meatballs to the slow cooker and stir gently to coat them in the sauce.
- Cover the cooker and set it to low for 3-4 hours or high for 1 ½-2 hours, until the meatballs are heated through and the sauce is glossy.
- Before serving, stir gently and garnish with fresh parsley or orange zest if desired.
Notes
For a sweeter sauce, add more maple syrup.
Feel free to adjust the heat level by adding more or less red pepper flakes.
These meatballs are great as an appetizer or a main dish.
- Prep Time: 10 minutes
- Cook Time: 3-4 hours on low or 1.5-2 hours on high
- Category: Appetizers
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 20g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 45mg