Slow Cooker Cranberry BBQ Meatballs
Frozen meatballs bathed in a tangy-sweet cranberry and barbecue sauce, cooked low and slow for a hands-off appetizer or weeknight meal.
Ingredients
Meatballs
- 32 oz frozen meatballs
Sauce
- 12 oz whole-berry cranberry sauce
- 1 cup barbecue sauce
- 2 Tbsp brown sugar
- 1 Tbsp apple cider vinegar
- 0.5 tsp ground mustard
Instructions
Meatballs
- Place the frozen meatballs in the slow cooker in an even layer.
Sauce
- In a medium bowl, whisk together the barbecue sauce, cranberry sauce, brown sugar, apple cider vinegar, and ground mustard until smooth.
Cook
- Pour the sauce over the meatballs, gently stirring to coat them evenly.
- Cover and cook on Low for 4 hours or on High for 2 hours, stirring once halfway through until the sauce is thick and meatballs are heated through.
Notes
Tested three times to achieve the perfect balance of sweetness and tang.
Stir halfway through cooking to ensure sauce consistency.