Sweet and Tangy Cranberry Meatballs
These cranberry meatballs are a festive, flavor-packed appetizer that comes together with minimal effort. They’re ready in about 30 minutes on the stovetop or can be made hands-off in the slow cooker, making them perfect for busy holiday entertaining.
Ingredients
- 2 lb frozen meatballs
- 2 ½ cups cranberries, fresh or frozen and thawed
- ¾ cup honey
- ¼ cup tomato paste
- ¼ cup bbq sauce
- 1 tablespoon hot sauce
- ½ teaspoon sea salt
- ½ cup water, for slow cooker method
Instructions
- Bake the meatballs according to the package directions.2 lb frozen meatballs
- While the meatballs are baking, make the sauce. Add the cranberries, honey, tomato paste, bbq sauce, hot sauce, and salt to your blender and blend on high speed until smooth.2 ½ cups cranberries, ¾ cup honey, ¼ cup tomato paste, ¼ cup bbq sauce, 1 tablespoon hot sauce, ½ teaspoon sea salt
- Transfer the cranberry sauce to a small pot and bring it to a boil over medium-high heat. Lower the heat, cover with a lid halfway to prevent splatters, and simmer for 5 minutes.
Stovetop Method
- Place the cooked meatballs into a large pot and pour the cranberry sauce over the top. Cook them over medium until they're hot.
Slow Cooker Method
- Place the cooked meatballs into your crockpot and pour the cranberry sauce and water over the top. Mix them around and then let them cook for 2-3 hours on high or for 6-7 hours on low heat.½ cup water
Serving: 5 meatballs, Calories: 290kcal, Carbohydrates: 29g, Protein: 24g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 93mg, Sodium: 860mg, Potassium: 540mg, Fiber: 3g, Sugar: 24g, Vitamin A: 435IU, Vitamin C: 10mg, Calcium: 44mg, Iron: 3mg