Introduction
Looking for a crowd-pleasing appetizer that’s both incredibly easy and bursting with flavor? Look no further than these delightful cranberry meatballs! This simple recipe combines the convenience of frozen meatballs with a tangy-sweet cranberry sauce, making it a perfect choice for holiday gatherings or any special occasion. Get ready to wow your guests with this deliciously easy recipe! They are the perfect appetizer for any occasion!
Why You’ll Love This Recipe
- These cranberry meatballs are incredibly easy to make, requiring minimal prep time.
- They are versatile enough to be served as either an appetizer or a main course.
- The combination of sweet cranberry sauce and savory meatballs creates a delightful flavor profile.
- They are a guaranteed hit at parties, potlucks, and holiday gatherings.
- The slow cooker method makes them perfect for hands-off cooking.
Ingredients
- 26 ounces frozen bite size meatballs
- 14 ounces whole cranberry sauce (can substitute grape jelly)
- 12 ounces chili sauce
- 1 ½ tablespoons Worcestershire sauce
- 1 ½ tablespoons dark brown sugar
Notes and Substitutions
- Meatballs: Feel free to use turkey or beef meatballs based on your preferences. You can even use homemade meatballs for an extra special touch!
- Cranberry Sauce: Experiment with different types of cranberry sauce, such as homemade, whole berry, or jellied, to customize the texture and flavor.
- Sauce Alternatives: For a different twist, try using grape jelly as a substitute for cranberry sauce.
- Sweetness Level: Adjust the amount of brown sugar to control the sweetness of the sauce according to your taste.
Equipment
- Slow cooker/Crock-Pot (6-quart or larger recommended)
- Mixing bowl
- Whisk or spoon
How To Make Cranberry Meatballs
- Place the frozen meatballs into a slow cooker set on low heat.
- In a medium bowl, whisk together the cranberry sauce, chili sauce, Worcestershire sauce, and brown sugar until well combined.
- Pour the cranberry sauce mixture over the meatballs in the slow cooker, ensuring they are evenly coated.
- Cover the slow cooker and cook on low for 4 hours, stirring occasionally to prevent sticking and ensure even heating.
- Once cooked, set the slow cooker to warm to keep the cranberry meatballs at the perfect serving temperature.
- Garnish with chopped green onions for a pop of color and fresh flavor before serving. Enjoy!
Alternative Cooking Methods
Stovetop Instructions: In a large saucepan, combine the cranberry sauce, chili sauce, Worcestershire sauce, and brown sugar. Bring to a simmer over medium heat. Add the frozen meatballs and cook, stirring occasionally, until heated through, about 15-20 minutes.
Oven Instructions: Preheat oven to 350°F (175°C). In a baking dish, combine the cranberry sauce, chili sauce, Worcestershire sauce, and brown sugar. Add the frozen meatballs and stir to coat. Bake for 25-30 minutes, or until heated through, stirring halfway through.
Pro Tips
- Avoid overcooking the meatballs, as they can become dry and tough. Keep an eye on them and adjust cooking time as needed.
- Stir the cranberry meatballs occasionally during cooking to prevent them from sticking to the bottom of the slow cooker and ensure even sauce distribution.
- Adjust the sauce consistency by adding a little water or cornstarch slurry if it’s too thick or thin.
According to the USDA, ensuring your slow cooker reaches a safe temperature is crucial; their guidelines on safe food temperatures can help.
Troubleshooting Common Issues
- Sauce too thick: Add a tablespoon of water at a time until you reach the desired consistency.
- Sauce too thin: Mix a teaspoon of cornstarch with a tablespoon of cold water, then stir into the sauce and cook until thickened.
- Meatballs sticking: Ensure there’s enough sauce to coat the meatballs, and stir more frequently. For flavor adjustments, taste the sauce and add more brown sugar for sweetness or chili sauce for a bit of heat.
Serving Suggestions, Storage and Variations
- Serving: Serve these cranberry meatballs with toothpicks as an easy appetizer or on slider buns for a heartier snack. They also pair well with rice for a simple meal.
- Garnish: Garnish with chopped green onions or fresh parsley for added flavor and visual appeal.
- Storage: Refrigerate leftover cranberry meatballs in an airtight container for up to 3-4 days. They can also be frozen for longer storage.
- Variations: For a spicy kick, add a pinch of red pepper flakes to the sauce. Try using BBQ sauce for a smoky flavor or experiment with different jellies like apple or peach for a unique twist.
Nutrition Information
These nutrition facts offer a snapshot of what a single serving of cranberry meatballs contains. Actual values may vary.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 282 kcal |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Cholesterol | 49 mg |
| Sodium | 530 mg |
| Total Carbohydrates | 25 g |
| Dietary Fiber | 1 g |
| Total Sugars | 19 g |
| Protein | 13 g |
Frequently Asked Questions (FAQ)
- Can I use fresh cranberries? While this recipe is designed for cranberry sauce, you can make your own sauce with fresh cranberries. Just be sure to cook them down into a sauce before adding them to the meatballs.
- Can I make these cranberry meatballs ahead of time? Absolutely! This cranberry meatballs recipe is perfect for making ahead. Simply prepare them and store them in the refrigerator until ready to serve.
- Can I use a different type of meat for the meatballs? Yes, feel free to substitute turkey or chicken meatballs for a lighter option.
- How long do these cranberry meatballs last? They will last for 3-4 days in the refrigerator or up to 2 months in the freezer.
- What dishes pair well with cranberry meatballs? These cranberry meatballs are great with rice, mashed potatoes, or as a topping for baked sweet potatoes.
Conclusion
These cranberry meatballs are undeniably easy to make and incredibly delicious. With minimal effort, you can create a flavorful appetizer or main course that’s sure to impress. So, why not give this recipe a try and bring a touch of festive flavor to your next gathering? Don’t forget to rate, comment, and share this delightful recipe with your friends and family!
The Best Cranberry Meatballs Recipe
Equipment
- Slow Cooker
- Medium bowl
- Whisk
Ingredients
Main Ingredients
- 26 ounces frozen bite size meatballs
- 14 ounces whole cranberry sauce can substitute grape jelly
- 12 ounces Heinz Chili Sauce
- 1.5 tablespoons Worcestershire sauce
- 1.5 tablespoons dark brown sugar
Instructions
Instructions
- Place the frozen meatballs into a slow cooker and set it to low heat.
- In a medium bowl, whisk together the cranberry sauce, chili sauce, Worcestershire sauce, and brown sugar, then pour the mixture over the meatballs.
- Cover and cook on low for 4 hours, stirring occasionally; to serve, set the slow cooker to warm and garnish with chopped green onions.
