Slow-Cooker Cranberry Appetizer Meatballs

Slow-Cooker Cranberry Appetizer Meatballs

92 reviews

Prep: 10 minutes | Total: 2 hours, 10 minutes

  • 2 pkg. (16 oz. each) frozen fully cooked meatballs
  • 1 can (14 oz.) Clover Valley® whole berry cranberry sauce
  • 1 cup BULL'S-EYE Original Barbecue Sauce
  • 1/2 cup fresh or frozen cranberries
  • 1 small onion, chopped
Place meatballs in slow cooker.  
Combine remaining ingredients; pour over meatballs. Stir to evenly coat. 
Cook on HIGH 2 to 3 hours (or LOW 4 to 6 hours).

 Kitchen Tips

Note: Cook meatballs as directed, then reduce heat setting to keep meatballs warm. For best results, serve the meatballs right from the slow cooker. 

Make Ahead: To make prep even easier, this recipe can be assembled ahead of time.Combine ingredients; refrigerate up to 24 hours before cooking as directed. If your slow cooker doesn't have a removable liner, refrigerate ingredients in bowl before transferring to slow cooker before cooking as directed.


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4 stars - based on 92 reviews


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