Crockpot Cranberry Meatballs

Sweet-tart cranberry meatballs with a savory chili sauce glaze and a bright finish of fresh orange zest. They stay warm in the slow cooker, making them easy for parties, potlucks, or a casual family dinner.

Prep: 5 min · Cook: 210 min · Yield: 12 · Method: Slow Cooker

Ingredients

• 32 ounces frozen fully cooked meatballs
• 14 ounces whole-berry cranberry sauce
• 12 ounces chili sauce
• 2 teaspoons orange zest
• 2 tablespoons orange juice
• 2 tablespoons brown sugar
• 1 tablespoon dijon mustard

Cooking instructions

1. Add the cranberry sauce, chili sauce, orange juice, brown sugar, and Dijon mustard to a 5- to 6-quart slow cooker. Stir until combined. (about 5 min)
2. Add the frozen meatballs and stir gently to coat. Cover and cook on Low for 3 to 4 hours, stirring once halfway through, until the meatballs are heated through and reach at least 160°F (71°C) for beef, pork, or mixed meatballs, or 165°F (74°C) for poultry meatballs. (about 210 min) — Low
3. Stir in the orange zest. Switch the slow cooker to Warm and serve with toothpicks or a slotted spoon. (about 2 min) — Warm