Description
These Slow Cooker Cranberry Chili Meatballs are savory, tender meatballs simmered in a rich cranberry and chili sauce, perfect for an easy weeknight dinner or a festive gathering.
Ingredients
Scale
- 1 pound ground beef or turkey
- 1/2 cup bread crumbs
- 1/4 cup onion, finely chopped
- 1/2 cup cranberry sauce
- 1/4 cup chili sauce
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: chopped green onions for garnish
Instructions
- Combine the ground meat, bread crumbs, chopped onion, egg, garlic powder, salt, and pepper in a large bowl.
- Shape the mixture into meatballs, about 1 inch in diameter.
- Place the meatballs in the slow cooker, stacking them gently.
- Mix the cranberry sauce and chili sauce in a separate bowl, then pour over the meatballs.
- Cook on low for 240-360 minutes or high for 120-180 minutes, until meatballs are cooked through and tender.
- Serve warm as an appetizer or over mashed potatoes, garnished with green onions.
Notes
Feel free to customize with BBQ sauce or fresh herbs for different flavors. Leftovers can be stored in the fridge for up to 3 days or frozen for a month.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 3 meatballs
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg