Crock-Pot Cocktail Meatballs
These Crock-Pot Cocktail Meatballs simmer away in a sweet and tangy sauce in your slow cooker and are ready to serve when your guests arrive. A truly classic party snack!
- 2 to 3 pounds fresh or frozen, fully-cooked meatballs
- 14 ounce can jellied cranberry sauce
- 12 ounce jar chili sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- 1 tablespoon fresh lemon juice
In a saucepan mix together cranberry sauce, chili sauce, Dijon mustard, brown sugar, and lemon juice. Mix to combine and allow to simmer, stirring frequently, for about 5 to 10 minutes to allow cranberry sauce to break down.
Place meatballs in a 6-quart slow cooker, pour the sauce over, and mix well to combine. Set slow cooker to LOW, cover, and allow to cook for 2 hours before serving. If using frozen meatballs, allow them to cook for 3 hours before serving. When the meatballs are warmed through, switch slow cooker to the WARM setting to keep them warm for an hour or two.
Transfer meatballs to a serving dish or serve them directly from the slow cooker.
Calories: 174kcal | Carbohydrates: 13g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 202mg | Potassium: 190mg | Sugar: 12g | Vitamin A: 100IU | Vitamin C: 1.7mg | Calcium: 12mg | Iron: 0.5mg