Lunch: Slow-Cooker Cranberry Meatballs
Recipe by Woman's Day Kitchen It doesn't get much easier than this: Toss jellied cranberry sauce, chili sauce and frozen meatballs into a slow cooker for three hours and simmer. The result? Sweet, savory bites that are guaranteed crowd pleasers.
Ingredients
1 can whole-berry or jellied cranberry sauce
3/4 c. chili sauce
1/4 c. water
2 bag frozen fully cooked meatballs
Instructions
Put the cranberry sauce, chili sauce and water in slow-cooker and stir to combine. Add the meatballs and stir to coat them with the sauce.
Cover and cook on low 3 to 4 hours, until bubbly and meatballs are heated through.
Stir; serve warm from the cooker.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
