Slow Cooker Cranberry Meatballs


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This recipe is sponsored by


  • 1x 26 ounce package of frozen meatballs
  • 1x 14 ounce can of whole berry cranberry sauce
  • 1x 12 ounce jar sweet chile sauce
  • ΒΌ cup brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • Optional garnishes – fresh cranberries, chopped parsley


  1. Put the frozen meatballs into your slow cooker.
  2. Mix together cranberry sauce, sweet chili sauce, apple cider vinegar, Worcestershire and brown sugar and stir until well combined. Pour the cranberry mixture over the meatballs and stir.
  3. Cook on low for 4 hours, stirring once halfway through. If you have less time, cook on high for 2 hours, stirring at the halfway point.
  4. Dish up the meatballs directly to plates or set out with toothpicks for individual servings. Sprinkle with cranberries and parsley for a bright garnish, if desired!

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