Slow Cooker Cranberry Meatballs
If you have plans of tailgating this fall, you definitely want to make these Slow Cooker Cranberry Meatballs! The cranberries and hint of cloves make these the perfect meatballs for a fall tailgate party.
Ingredients
- 3 pounds frozen meatballs
- 2-14 ounce cans whole berry cranberry sauce
- 1/2 cup brown sugar packed
- 1/4 teaspoon ground cloves
Instructions
- Place the frozen meatballs in a 6 quart slow cooker. Pour the other ingredients on top of the meatballs.
- Cover, cook on high for 30 minutes.
- Gently stir to coat the meatballs with the cranberry sauce, sugar, and cloves.
- Cover, and cook on high for 2-3 more hours until the meatballs are heated through.
- Turn slow cooker to the warm setting for serving. Monitor temperature with a probe-style thermometer. If the temperature drops below 140 degrees F, turn the heat up on the slow cooker or refrigerate the meatballs.
Tried this recipe?Let us know how it was!