The best Slow cooker Cranberry Chili Meatballs

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It doesn't get much easier than this: Toss jellied cranberry sauce, chili sauce and frozen meatballs into a slow cooker for three hours and. Slow Cooker Cranberry Chili Meatballs are tangy, a little spicy, and absolutely delicious! Perfect appetizer for a crowd or serve over mashed potatoes for a complete meal.

Use jellied cranberry sauce (14 ounces).
You need to prepare bottle of chili sauce (12 ounces).
Use packed brown sugar.
You need to prepare chili powder.
Provide ground cumin.
Provide cayenne pepper.
Use (32 ounces) frozen fully cooked meatballs, thawed or your own already cooked homemade meatballs (see my recipe).
Provide chopped parsley (to garnish).

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Put meatballs into a slow cooker..
Combine cranberry sauce, chili sauce, brown sugar, ground cumin, and cayenne pepper in a saucepan. Stirring, over medium heat until mixture is blended..
Pour hot mixture over meatballs in slow cooker and gently toss to coat..
Cook on low for 3-4 hours..
Garnish with chopped parsley..
As a variation to the slow cooker you can put the meatballs into a casserole dish and bake in the oven for about 45 minutes at 300°..

When I made these originally, I made them to take along with me to a holiday party. Sweet, savory, somewhat spicy- everyone loved them. These cranberry meatballs really are fantastic eaten one-by-one. Other delicious ways to enjoy these. These Slow Cooker Cranberry Meatballs are sweet and tangy with a little spice -- the perfect holiday appetizer or easy weeknight dinner!

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