Crock Pot Cranberry Sauce Meatballs


– 1 (32 oz) pkg. frozen meatballs – 1/2 cup water Sweet and Tangy Cranberry Sauce: – 1 (14 oz.) can cranberry sauce – 1 (7 oz.) can/jar tomato paste – 2 Tbsp. soy sauce – 2 Tbsp. Sriracha sauce (or your preferred hot sauce) – 2 Tbsp. apple cider vinegar – 2 Tbsp. honey – 2 Tbsp. freshly grated orange zest – 1 Tbsp. dried minced onions – 1 tsp. garlic powder – 1/2 tsp. ground pepper


Step 1

Place the frozen meatballs in a large skillet, and add the water. Heat over medium heat, allowing the water to simmer and for the meatballs to thaw and brown slightly.

Step 2

Heat for 5-7 minutes until the meatballs are completely thawed. Transfer the meatballs to the slow cooker.

Step 3

In a mixing bowl, add the cranberry sauce, tomato paste, soy sauce, sriracha, vinegar, honey orange zest, minced onions, garlic salt and pepper. Using a large whisk, mix together well until all ingredients are fully combined.

Step 4

Pour the sauce over the meatballs. Using a rubber scraper or wooden spoon, stir to coat the meatballs in the sauce.

Step 5

Place the lid on the slow cooker and cook on low for 2-4 hours, or on high for 1 hour.

Step 6

For a party, keep the meatballs on the low or warm setting and serve directly from the slow cooker.

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