Ingredients
26 ounces frozen bite-size meatballs
14 ounces whole cranberry sauce (can substitute grape jelly)
12 ounces chili sauce
1 ½ tablespoons Worcestershire sauce
1 ½ tablespoons dark brown sugar
Instructions
- Place the frozen meatballs into a slow cooker set on low heat.
- In a medium bowl, whisk together cranberry sauce, chili sauce, Worcestershire sauce, and brown sugar. Pour over the meatballs.
- Cover and cook on low for 4 hours, stirring occasionally.
- Switch the slow cooker to warm before serving. Garnish with chopped green onions.
Notes
- Homemade meatballs can be used instead of frozen; cook them in a skillet first.
- Sauce can also be prepared on the stovetop and poured over the meatballs before slow cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to one week.
- Prep Time: 5 min
- Cook Time: 4 hrs