Description
A crowd-pleasing appetizer featuring fully cooked meatballs coated in a sweet-and-tangy glaze made from cranberry jelly and chili sauce.
Ingredients
- 2 to 3 pounds fully cooked meatballs (beef, pork, turkey, or plant-based)
- 1 (14 oz) can cranberry jelly
- 1 (12 oz) jar chili sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- 1 tablespoon fresh lemon juice
Instructions
- In a medium bowl, whisk the cranberry jelly and chili sauce until smooth and uniform.
- Add the Dijon mustard, brown sugar, and fresh lemon juice. Whisk again until combined.
- Place the fully cooked meatballs in the crockpot. Pour the sauce over them and stir gently to coat each meatball.
- Cover and cook on LOW for 180–240 minutes, or on HIGH for 90–120 minutes, until meatballs are heated through.
- For a thicker, stickier glaze, remove the lid and cook uncovered on HIGH for 15–20 minutes, stirring occasionally.
- Taste and adjust seasoning, adding salt or more lemon juice if desired.
- Serve warm.
Notes
For variations, try swapping cranberry jelly with apricot jam or add heat with Sriracha. Can be served as an appetizer or over rice for a meal.
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American