Slow Cooker Cranberry BBQ Meatballs

Sweet-tart cranberry sauce and smoky barbecue sauce create a glossy coating for tender beef meatballs. They make an easy party appetizer or casual dinner served straight from the slow cooker.

Prep: 10 min · Cook: 180 min · Yield: 8 · Method: Slow Cooker

Ingredients

• 1 lb beef meatballs
• 1 cup cranberry sauce
• 1 cup barbecue sauce
• 1 tbsp worcestershire sauce
• 0.5 tsp garlic powder
• 0.25 tsp black pepper
• 2 tbsp green onions

Cooking instructions

1. If using raw beef meatballs, arrange them on a foil-lined baking sheet and bake at 400°F until the centers reach 160°F, about 18–22 minutes. If using fully cooked meatballs, proceed to the next step. (about 22 min) — 400°F
2. Whisk the cranberry sauce, barbecue sauce, Worcestershire sauce, garlic powder, and black pepper in the slow cooker. (about 2 min)
3. Add the cooked meatballs and stir gently to coat. Cover and cook on LOW for 2–3 hours, until the sauce is bubbling at the edges and the meatballs are hot throughout. For food safety, verify that the meatballs reach at least 160°F. (about 180 min) — LOW
4. Stir once before serving and garnish with green onions. Keep the meatballs on the slow cooker’s WARM setting while serving, if needed. (about 2 min) — WARM