Slow Cooker Cranberry Chili Meatballs
These tender meatballs swimming in a luscious cranberry chili sauce offer a sweet and savory experience perfect for busy weeknights and gatherings.
Ingredients
For the Meatballs
- 1 pound ground beef (or turkey) Choose ground turkey for a lighter option.
- 1 cup breadcrumbs
- 1 large egg
- 1/2 cup onion, finely chopped
- 1 teaspoon garlic powder
- to taste Salt and pepper
For the Sauce
- 1 cup cranberry sauce
- 1 can chili sauce (about 15 ounces)
For Garnish (Optional)
- to taste fresh parsley Just a sprinkle for color.
Instructions
Preparation
- In a large bowl, combine the ground beef, breadcrumbs, egg, chopped onion, garlic powder, salt, and pepper. Mix until well combined.
- Shape the mixture into meatballs about one inch in diameter.
Optional Browning
- Brown the meatballs in a skillet over medium heat for about 5-7 minutes for extra flavor, if desired.
Sauce Preparation
- In a bowl, mix together the cranberry sauce and chili sauce.
Cooking
- Place the meatballs into your slow cooker and pour the sauce over them, ensuring they are evenly coated.
- Cover and cook on low for 4-6 hours, or on high for about 2-3 hours.
Serving
- Once cooked, serve the meatballs hot, garnished with fresh parsley if using.
Notes
Make ahead by prepping the meatballs in advance, and feel free to freeze them after shaping. For a thicker sauce, leave the lid off for the last 30 minutes of cooking. Great served on their own or in a sub, paired with rice or noodles.