There is no recipe I am asked to make more than these awesome meatballs! They have been a major crowd pleaser. I’ve made them for birthday parties, block parties, and it originally debuted as a Thanksgiving appetizer, which has become a staple. Even my mother-in-law, who is the pickiest eater I’ve ever known, loves them!
If you’re the type that likes a lot of sauce, you can always add more ingredients to your slow cooker, or if you like less, feel free to lower the amounts as well. I’ve found this is my perfect combination.
Ingredients:
1 pound of meatballs (I prefer turkey meatballs or Italian meatballs)
1 can (16 oz) jellied cranberry sauce
1/3 cup BBQ sauce
1 tablespoon soy sauce
Directions:
1. Open cranberry sauce and cut into slices.
2. Place the cranberry sauce in a layer on the bottom of the slow cooker.
3. Add the BBQ sauce and soy sauce, stir
4. Place meatballs over the sauce
5. Cook on low 4-6 hours or high 2-4 hours. Cooking time is for frozen meatballs, so fresh or refrigerated meatballs will need less time.
6. 20 minutes before serving, stir meatballs and sauce together, making sure each meatball is coated with the sauce.
Photo below is for 3lbs of meatballs!
