Cranberry Meatballs

Course Appetizer, Main Course

Cuisine American, Southern

Keyword best-cranberry-meatballs-recipe, cranberry-meatballs-recipe

Prep Time 5

Cook Time 4

Total Time 4 5

Servings servings

Calories 277kcal

Ingredients

1 48-52 oz package frozen meatballs chicken, beef or pork
1 14 oz can whole berry cranberry sauce
1 13 oz jar hot pepper jelly
1 12 oz bottle chili sauce
1/4 cup teriyaki sauce or soy sauce
1 1/2 tsp granulated garlic or garlic powder
fresh parsley for garnishing

Instructions

Spray the insert of a large crockpot with cooking spray. Pour frozen meatballs evenly into the crockpot.
In a medium bowl, stir together the cranberry sauce, pepper jelly, chili sauce, teriyaki sauce and granulated garlic. Pour over the meatballs.
Lock the lid firmly in place. Cook on low for 4-5 hours or on high for 2-3 hours.
Uncover and stir to combine. Serve garnished with fresh parsley.
Thicken the Sauce (Optional): At the end of cooking, if you'd like to thicken the cranberry sauce, you can. You can use cornstarch dissolved in cold water or tomato paste. Start with 1:2 ratio of cornstarch to water and mix it into the sauce, then repeat, if needed.

Notes

Stovetop Cranberry Meatballs:

- Sauce: Combine the sauce ingredients in a 6 quart Dutch oven or large heavy bottomed pot.

- Simmer: Simmer the sauce on medium heat for 5 minutes or until the ingredients have melded together and the jelly has melted.

- Meatballs: Add the frozen meatballs. Cover and simmer over medium-low heat for 25-35 minutes or until the meatballs have thawed and are fully heated through. Stop and stir occasionally to prevent sticking.

- Serve: Uncover, stir and garnish with fresh parsley, then serve.

**Nutritional Data is included as a courtesy and should always be considered an estimate. Values will vary from brand to brand depending on the ingredients used.**

Nutrition