Ingredients
Method
- Before You Begin
- Prepare your slow cooker and ingredients as needed. Cooking times and results may vary depending on your equipment and ingredients.
- Add frozen, fully cooked meatballs directly to the slow cooker.
- In a bowl, whisk cranberry sauce and chili sauce until smooth.
- Pour the sauce evenly over the meatballs and stir gently to coat.
- Cover and cook on LOW for about 4 hours or HIGH for about 2 hours, or until the meatballs are fully heated through and the sauce is hot and glossy. Stir halfway through if possible to ensure even coating.
- Serve warm. Keep the slow cooker on the WARM setting if serving over an extended period.
Notes
Use fully cooked meatballs only, or cook raw meatballs separately until fully cooked before adding to the slow cooker.
• Sauce thickens during cooking; stir occasionally to help prevent sticking.
• Works well with beef, turkey, chicken, or plant-based meatballs.
• Stir occasionally during slow cooking to help the sauce coat evenly.
• Refrigerate leftovers within 2 hours in an airtight container for up to 3–4 days.
• Freeze cooked meatballs with sauce for up to 2 months in a freezer-safe container.
• Reheat gently in the microwave, stovetop, or slow cooker on LOW until heated through and hot throughout before serving.
• Discard if the food develops unusual odor, texture, or appearance.
• Sauce thickens during cooking; stir occasionally to help prevent sticking.
• Works well with beef, turkey, chicken, or plant-based meatballs.
• Stir occasionally during slow cooking to help the sauce coat evenly.
• Refrigerate leftovers within 2 hours in an airtight container for up to 3–4 days.
• Freeze cooked meatballs with sauce for up to 2 months in a freezer-safe container.
• Reheat gently in the microwave, stovetop, or slow cooker on LOW until heated through and hot throughout before serving.
• Discard if the food develops unusual odor, texture, or appearance.