These easy to make Crockpot Cranberry Meatballs are the perfect balance of sweet and tangy! Made with cranberry sauce, chili sauce and store bought frozen meatballs. They are a delicious appetizer for holiday parties and pot lucks!
In a crock pot or slow cooker, whisk together the cranberry sauce and chili sauce. Pour in the meatballs and stir to combine with the sauce.
Place lid on, and cook on high for up to 2 hours, or on low for 3-4 hours or until the sauce is hot and bubbly and the meatballs are heated through. Serve with toothpicks and garnish with green onions.
If making with my homemade cranberry sauce recipe, I recommend blending the sauce in a blender so it's smooth.
You can use a 14 oz. can of jellied cranberry sauce too!. I would just add some orange juice and orange zest to give it the sweet and tangy combination we're looking for. You could also add in a few red pepper chili flakes since my homemade cranberry sauce recipe is a little spicy!
After you add the chili sauce to the slow cooker, swish a little water around in the bottle to make sure you've gotten out every last drop.
You can serve these cranberry meatballs straight from the Crockpot (set the temperature to "Warm") or spear them with toothpicks and set them on a tray for people to pick from.
Leftovers will last 3-4 days properly stored in the fridge.