#CrockpotWednesday: Cranberry Cocktail Meatballs

With all the coaches out recruiting, the GAs & Quality Control guys put a little spin on their trip to the Sam’s Club.


  • 1 package (2 to 3 pounds) fresh or frozen, fully cooked meatballs
  • 1 (14 ounce) can jellied cranberry sauce
  • 1 (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 Crock-Pot and pour the sauce over. Mix well to combine. Set Crock-Pot 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.

Source: http://www.thecountrycook.net/2011/02/party-meatballs-slow-cooker.html


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