Description
Sticky, sweet-and-tangy cocktail meatballs that are perfect for any gathering.
Ingredients
- 2–3 lb fully cooked meatballs (beef, pork, turkey, or plant-based)
- 14 oz can cranberry jelly (smooth)
- 12 oz jar chili sauce
- 2 tbsp Dijon mustard
- 2 tbsp brown sugar
- 1 tbsp fresh lemon juice
- Optional garnish: chopped parsley or orange zest
Instructions
- In a medium bowl, add the cranberry jelly and chili sauce. Whisk until smooth and uniform in texture.
- Whisk in the Dijon mustard, brown sugar, and lemon juice until fully combined and glossy. Taste and tweak: add a pinch of salt or a little more lemon if it needs brightness.
- Pour the sauce into the crockpot. Add the fully cooked meatballs and gently stir to coat each meatball with sauce.
- Cook on LOW for 180–240 minutes or on HIGH for 90–120 minutes. If using frozen meatballs, add 30–45 minutes on HIGH or 60–90 minutes on LOW — check that they’re heated through.
- For a thicker, sticky glaze, remove the lid and cook uncovered on HIGH for an additional 15–20 minutes, stirring once or twice.
- Serve warm, garnished with chopped parsley or a little orange zest for freshness.
Notes
Great for potlucks and gatherings; can be made ahead of time.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American