Ingredients
Scale
- 2 pounds frozen meatballs
- 1 14 oz can whole-berry cranberry sauce
- 1/2 cup ketchup
- 3 tablespoons pure maple syrup
- 2 tablespoons orange juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon worcestershire sauce
- 1/4 teaspoon red pepper flakes
- optional: fresh parsley or orange zest for garnish
Instructions
- Combine cranberry sauce, ketchup, maple syrup, orange juice, vinegar, Worcestershire sauce, and red pepper flakes in the slow cooker; whisk until smooth.
- Add the frozen meatballs to the slow cooker and stir gently to coat them with the sauce.
- Cover and cook on low for 3-4 hours or on high for 1 ½ to 2 hours, until the meatballs are heated through and the sauce is glossy.
- Stir the mixture before serving and garnish with fresh parsley or orange zest, if desired.
Notes
For best flavor, allow the meatballs to cook longer on low if possible.
Feel free to adjust the spiciness by adding more or less red pepper flakes.
Serve with toothpicks for a fun appetizer option.
- Prep Time: 10 minutes
- Cook Time: 3-4 hours on low, or 1.5-2 hours on high
- Category: Appetizers
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 310
- Sugar: 18g
- Sodium: 790mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 80mg