Description
Slow Cooker Cranberry Meatballs are tender, flavorful bites drenched in a sweet and tangy cranberry sauce, perfect for gatherings or cozy nights at home.
Ingredients
Scale
- 1 lb lean ground beef
- 1 cup breadcrumbs
- 2 large eggs
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup cranberry sauce
- 2 tbsp low-sodium soy sauce
- Fresh parsley, chopped
Instructions
- In a large bowl, combine ground beef, breadcrumbs, eggs, onion powder, salt, and pepper until well mixed.
- Roll the mixture into golf ball-sized meatballs and place them gently in the slow cooker.
- In another bowl, mix cranberry sauce and soy sauce until smooth.
- Pour the sauce over the meatballs in the slow cooker.
- Cover and set the slow cooker on low for about 5 hours or on high for 3 hours.
- Once cooked through, carefully transfer meatballs to plates and drizzle with extra sauce if desired.
- Garnish with fresh parsley before serving.
Nutrition
- Serving Size: 4 meatballs (150g)
- Calories: 280
- Sugar: 12g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 120mg
Keywords: Feel free to experiment with different meats such as turkey or chicken. Adding sriracha can spice up your sauce! Leftover meatballs can be stored in an airtight container in the fridge for up to four days.