Balance out rich and creamy party dips with Slow-Cooker Cranberry Meatballs! These delicious Slow-Cooker Cranberry Meatballs are tart and tangy thanks to BULL'S-EYE barbecue sauce, whole berry cranberry sauce and a half-cup of real cranberries.
What You Need
Original recipe yields 21 servings
2 pkg. (16 oz. each) appetizer-size frozen fully cooked meatballs
Place meatballs in slow cooker sprayed with cooking spray.
Combine remaining ingredients; pour over meatballs. Stir to evenly coat meatballs with sauce. Cover with lid.
Cook on HIGH 2 to 3 hours (or on LOW 4 to 6 hours).
Cook meatballs as directed, then reduce the heat setting to keep the meatballs warm. For best results, serve the meatballs right from the slow cooker.
To make prep even easier, the recipe ingredients can be mixed together in prepared slow cooker liner ahead of time. Refrigerate up to 24 hours before cooking as directed. If your slow cooker doesn't have a removable liner, refrigerate ingredients in bowl before transferring to the slow cooker and cooking as directed.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
21 servings, 3 meatballs each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.