Slow Cooker Cranberry Meatballs
Slow cooker cranberry meatballs are perfect for holiday parties and tailgating. The meatballs are baked then finished in the slow cooker with a tangy cranberry sauce and chili sauce mixture.
Ingredients
- 2 pounds lean ground beef
- 1 cup corn flake crumbs or plain bread crumbs
- 2 large eggs
- 1/4 cup fresh chopped parsley
- 1/3 cup tomato ketchup
- 1/4 cup minced onions, optional
- 2 tablespoons low-sodium soy sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 can, 16 ounces cranberry sauce, jellied or whole berry sauce
- 12 ounces chili sauce
- 1 tablespoon brown sugar, firmly packed
- 2 teaspoons lemon juice
Instructions
- Preheat the oven to 350 F.
- Line a large rimmed baking sheet with foil and place a cooling rack in the pan.
- In a large bowl, combine the ground beef, cornflake crumbs or bread crumbs, parsley, eggs, ketchup, onion (if using), soy sauce, garlic powder, and pepper. Blend ingredients well and form into small meatballs about 3/4-inch in diameter.
- Place on the rack in the baking pan. Bake for 25 to 30 minutes, or until thoroughly cooked. The USDA recommends a temperature of 160 F for ground meat or 165 F for ground poultry.
- While meatballs are cooking, combine cranberry sauce, chili sauce, brown sugar, and lemon juice in a saucepan. Cook, stirring, over medium heat until mixture is blended.
- Transfer the cooked meatballs to the slow cooker. Pour the hot cranberry sauce mixture over the meatballs.
- Cover and cook on LOW for 1 to 2 hours before serving. Keep the slow cooker on the LOW or KEEP WARM setting for serving.
- Makes about 4 dozen meatballs.
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