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Slow Cooker Recipe
Cranberry Meatballs
Thanksgiving is right around the corner and we can’t wait to spend the day with our family and friends. We’re looking forward to lots of laughter and maybe a pick-up game of football in the backyard, and, of course, an unforgettable feast.
Still, Thanksgiving is not really stress-free, especially when we’re hosting. We’re often scurrying around the kitchen working on last-minute food prep at the exact moment the doorbell rings and guests start strolling into the house.
In recent years, we’ve discovered that serving an appetizer as people arrive is an easy way to keep our hungry guests happy. They can satisfy their growling stomachs with a pre-meal snack while we get the last dish on the table.
We like to make these meatballs from scratch, especially for a special occasion like Thanksgiving. But if assembling your own meatballs feels like too much of a hassle, buy pre-made meatballs instead. Just place them in the slow cooker, top them with this delicious cranberry sauce, and cook for 2 hours on Low.
When the Cranberry Meatballs are finished, we turn the slow cooker on warm and serve them straight from the crock. While everyone is busy snacking on these meatballs, we have time to baste the turkey, mash the potatoes, cut the pie, set the table…
Cranberry Meatballs
Fix-It and Forget-It Christmas Cookbook, pg. 16
Makes about 50-60 meatballs
Prep Time: 30-45 minutes
Cooking Time: 2 hours
Ideal slow cooker size: 3 to 4-qt.
Meatballs:
2 lbs. ground beef
⅓ cup parsley flakes
2 Tbsp. soy sauce
½ tsp. garlic powder
2 Tbsp. minced onion
1 cup cornflake crumbs
2 eggs
½ cup ketchup
Sauce:
1 can jellied cranberry sauce
12-oz. bottle chili sauce
2 Tbsp. brown sugar
1 Tbsp. lemon juice
1. In a large mixing bowl, combine Meatball ingredients until well mixed.
2. Form into 40-50 Meatballs and put in lightly greased baking pans.
3. Bake at 350 degrees for about 30 minutes, or until Meatballs are cooked through. (Cut one open to test.)
4. While meatballs are baking, combine Sauce ingredients in saucepan. Heat over low heat until jellied sauce and brown sugar melt. Stir frequently.
5. Place baked Meatballs in slow cooker. Pour Sauce over Meatballs, making sure that all are covered in Sauce if you’ve layered them into the cooker.
6. Cover. Cook on Low 2 hours or until Sauce is bubbly.
7. Turn slow cooker to Warm and serve with toothpicks.
Variations:
1. Use 1 lb. ground beef and 1 lb. ground pork instead of 2 lbs. ground beef.
2. Use 10¾-oz. can condensed tomato soup, mixed with 1 tsp. prepared mustard, instead of chili sauce.
I will use ground turkey and see how they turn out.
I use ground turkey for my meatballs and they always turn out great.
You can use cracker crumbs, break crumbs, or Panko if you don’t have the cornflake crumbs on hand. We have used ground venison to make these. Always a winner. Take a crockful to a gathering, and it will come home empty. I bake these and then serve in the crock, to save time and ensure all meatballs are evenly cooked through.
> I was wondering if panko would work – I don’t have corn flakes and didn’t want to buy any. Thanks for posting.
I use quick-cook oatmeal instead of bread or cracker crumbs in my meatballs. My family loves them, so I usually end up making a double batch.
If you’re in a rush–and who isn’t?–just use the meatballs from the frozen food section of your supermarket. Put them into your slow cooker and pour the cranberry/chili sauce mixture over them. Be sure to heat long enough so meatballs are thawed and heated through or defrost in the frig before saucing. These meatballs are the best! My MIL gave me the recipe the week after we were married 37 years ago, and I can’t count the number of times I’ve made these and the places to where I’ve hauled them! They are good over mashed potatoes or in sub rolls if you should ever have any left over! Better make a double batch-I always do!
Fantastic made out of lean venison, add another egg, and a little panko to help bind them better.
I have been making these for years and years– make a good size batch and freeze some.
This is my potluck go-to recipe – I cheat and use frozen meatballs.
I live in Colorado and there is every type of Chili-anything here that you can imagine. I’m just not sure what “chili sauce” is for this recipe. Can anyone help me out? I’ve got to make these for Thanksgiving! Thanks
I use the “Heinz” chili sauce.
http://www.walmart.com/ip/Heinz-Shipper-Chili-Sauce-12-oz/15754581?cpncode=22-182999438-2&sourceid=1500000000000007346530&srccode=cii_18492716
I start with frozen precooked meatballs , cook longer and leave out the lemon juice
I made this for a writing group. People went nuts.
I have made these many times for parties and they are always one of the first things devoured!
We add a jar of kraut to the cranberry/chili sauce mixture and they are known as hairy meatballs – they disappear like crazy