Cranberry meatballs are sweet and tangy and bursting with flavor. It’s easier than ever to make these sweet and zesty meatballs in the slow cooker, with a sauce that takes them to the next level.
In a small saucepan over medium heat, add the oil. Once hot, add the white parts of the green onion and the minced garlic, cooking for a few minutes until fragrant and tender.
Add the chili sauce, cranberry sauce, brown sugar, orange zest and orange juice to the pan, whisking together until heated through and smooth.
Pour the frozen meatballs into a 2-4 quart slow cooker and pour the sauce on top. Stir to evenly distribute.
Cover and cook on LOW for 4-6 hours.
Top with the green parts of the green onions and serve.
Notes
Use fresh garlic and green onions. They give the meatballs an extra depth of homemade flavor.
Use frozen meatballs without thawing them first.
If using fresh meatballs, make sure they are cooked through.
Store leftovers covered in the fridge for up to 3 days.
Substitute brown sugar with honey, maple syrup, or even granulated sugar depending on your preference.
Cooking on LOW gives the optimal tenderness. If cooking on HIGH, you may need to adjust for your slow cooker to prevent overcooking.
Bell peppers, onions, or pineapple can be added for flavor and texture.
If making in the oven, preheat the oven to 350°F, place the meatballs in a baking dish, pour the sauce over them, cover with foil, and bake for approximately 30-40 minutes or until the meatballs are heated through.
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.