A quick homemade sauce makes these cranberry cocktail meatballs a party favorite! Heat them up in your slow cooker and serve to your guests when ready!
one12 ounce canjellied cranberry sauce(whole berry is the best to use)
114 ounce jar chili sauce(Heinz is my favorite)
3/4cuppacked brown sugar
1/2teaspoonchili powder
1/2teaspoonground cumin
2poundsfrozen fully cooked home-style meatballs
Instructions
Stove Top Directions
In a large lidded stockpot over medium heat, combine the first 5 ingredients. Cook, stirring, until the sugar has dissolved.
Add in the meatballs; cook until heated through, 20-25 minutes, covered as you don't need the sauce to reduce, making sure to stir occasionally. Serve hot in a bowl with toothpicks, or plate them with toothpicks inserted for guests to take immediately.
Slow Cooker Instructions
In a medium sized saucepan over medium heat, combine the first 5 ingredients. Cook, stirring, until the sugar has dissolved.
Add the sauce and meatballs to a 4-qt. slow cooker. Cook, covered, on low until heated through completely, approximately 2-3 hours.
Serve from the slow cooker with toothpicks, or plate for guests with toothpicks inserted. Serve hot.