Amazing Slow Cooker Cranberry Glazed Meatballs (Holiday Appetizer)
Create a delicious and festive appetizer with these Slow Cooker Cranberry Glazed Meatballs. Perfect for holiday gatherings, this recipe is easy to make and always a crowd-pleaser.
- Prep Time: 5 minutes
- Cook Time: 2-3 hours
- Total Time: 2 hours 35 minutes
- Yield: Approximately 32 servings
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (32 ounce) bag frozen cooked meatballs
- 1 (10 ounce) jar red currant jelly
- 1 (16 ounce) can whole berry cranberry sauce
- 1/4 cup chili sauce
- 1 tablespoon Worcestershire sauce
Instructions
- Combine red currant jelly, cranberry sauce, chili sauce, and Worcestershire sauce in a slow cooker.
- Stir until the jelly is melted and the ingredients are well combined.
- Add the frozen meatballs to the slow cooker.
- Stir to coat the meatballs evenly with the sauce.
- Cover and cook on low for 2-3 hours, or until the meatballs are heated through and the sauce is bubbly.
- Serve warm directly from the slow cooker.
Notes
- For a spicier glaze, add a pinch of red pepper flakes.
- If you don’t have red currant jelly, apricot preserves can be substituted.
- This recipe can be made ahead and reheated.
Nutrition
- Serving Size: 3 meatballs
- Calories: 180
- Sugar: 15g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg