Ingredients
Scale
For the Meatballs:
- 1 (2-pound) bag frozen meatballs
- 1 (14-ounce) can whole berry cranberry sauce
- 1 (18-ounce) bottle BBQ sauce
Optional Garnish:
- Fresh parsley, chopped
- Sesame seeds
Instructions
- Add the frozen meatballs to your slow cooker. No need to thaw them first.
- In a medium bowl, whisk together the cranberry sauce and BBQ sauce until well combined. The cranberry sauce might be a bit chunky, which is totally fine.
- Pour the sauce mixture over the meatballs, stirring gently to coat them all. Make sure every meatball gets some of that sauce love.
- Cover and cook on LOW for 3-4 hours or HIGH for 2-3 hours. The meatballs should be heated through and the sauce should be thick and glossy.
- Stir the meatballs halfway through cooking if you can, but it’s not absolutely necessary. This just helps distribute the sauce evenly.
- Once done, switch the slow cooker to the WARM setting to keep them hot for serving. They’ll stay perfect for hours.
- Garnish with chopped parsley or sesame seeds if you want to make them look extra fancy. Serve with toothpicks for easy appetizer-style snacking.
- Prep Time: 5 minutes
- Cook Time: 2 hours
