Slow Cooker Cranberry Meatballs

Slow cooker cranberry meatballs combine frozen precooked meatballs with whole berry cranberry sauce, orange juice, honey and red pepper flakes. An easy five-ingredient appetizer with sweet-tart flavor and a little heat.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 2

Total Time 2 10

Servings servings

Calories 227kcal

Author Katie G.

Ingredients

1 (14 oz) can whole berry cranberry sauce
1/2 cup Orange Juice
1/4 cup honey
2 teaspoons red pepper flakes
2 (12 oz) bags frozen pre-cooked meatballs
1 tablespoon chopped parsley or orange zest (optional)

US Customary - Metric

Instructions

Place the cranberry sauce, orange juice, honey and red pepper flakes in the slow cooker. Whisk until well combined, breaking up large clumps of cranberry sauce.
Add the frozen precooked meatballs and stir gently until coated.
Cover and cook for 2 hours on high or 4 hours on low, until the meatballs are hot throughout. Follow any heating requirements on the meatball package.
Switch to warm and stir occasionally while serving. Garnish with parsley or orange zest, if desired.

Notes

Use fully cooked meatballs. Cook homemade meatballs fully before adding them to the sauce.
Reduce the red pepper flakes for a milder version.
Make up to one day ahead and refrigerate. Reheat on the stove or in the microwave, then transfer to a preheated slow cooker to keep warm for serving.
Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months for best quality.

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Nutrition