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Slow Cooker Cranberry Jalapeño Meatballs Recipe

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3.8 from 80 reviews

  • Author: Ezabella
  • Total Time: 3 hours 10 minutes
  • Yield: 8 servings

Description

These Slow Cooker Cranberry Jalapeño Meatballs combine sweet, tangy, and spicy flavors in a perfectly sauced appetizer that’s effortless to prepare. With frozen meatballs simmered in a vibrant cranberry and sweet chili sauce, accented by jalapeños for a warm kick, this crowd-pleaser is ideal for busy days or entertaining guests.

Ingredients

Meatballs

  • 1 32-ounce bag frozen homestyle meatballs

Sauce

  • 1 14-ounce can whole berry cranberry sauce
  • 3/4 cup sweet chili sauce
  • 1/4 cup packed light brown sugar
  • 2 tablespoons orange juice
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 fresh jalapeño, seeded and finely diced
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper

Thickener

  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Garnish

  • 1/2 fresh jalapeño, thinly sliced
  • Green onions, thinly sliced
  • Fresh cranberries (optional)

Instructions

  1. Add the Frozen Meatballs: Place the frozen homestyle meatballs directly into a 5 or 6 quart slow cooker without thawing. Spread them out to allow the sauce to settle evenly around the meatballs.
  2. Loosen the Cranberry Sauce: Spoon the whole berry cranberry sauce into a medium bowl and stir gently to break up larger solid pieces without mashing all the berries, making it easier to combine with other ingredients.
  3. Build the Sweet and Savory Sauce: Add sweet chili sauce, brown sugar, orange juice, Worcestershire sauce, and Dijon mustard to the cranberry sauce. Stir until thoroughly combined, creating a thick, red sauce with a sweet, tangy, and savory flavor profile.
  4. Add the Jalapeño and Seasonings: Stir in the finely diced jalapeño, garlic powder, and black pepper, ensuring the jalapeño pieces are evenly distributed so the heat is balanced throughout the sauce.
  5. Coat the Meatballs: Pour the cranberry jalapeño sauce over the frozen meatballs in the slow cooker. Use a large spoon to gently turn and coat the meatballs evenly. Some spots may not be fully covered initially, but the sauce will loosen as it heats.
  6. Slow Cook Until Hot: Cover the slow cooker and cook on LOW for 3 to 4 hours or on HIGH for 1 1/2 to 2 1/2 hours, stirring once or twice if convenient. The meatballs are ready when heated through and the sauce is bubbling around the edges.
  7. Make the Cornstarch Slurry: Whisk the cornstarch and cold water together in a small bowl until smooth. Mixing cornstarch with cold water prevents lumps when added to hot liquid.
  8. Thicken the Cranberry Sauce: Pour the cornstarch slurry into the slow cooker and gently stir through the sauce. Cover and cook on HIGH for another 10 to 15 minutes until the sauce becomes glossy and thick enough to cling to the meatballs.
  9. Garnish and Serve: Turn the slow cooker to WARM. Garnish with thinly sliced fresh jalapeño, green onions, and fresh cranberries for a festive presentation. Serve with toothpicks and plenty of cranberry jalapeño sauce.

Notes

  • You can adjust the heat level by seeding more or fewer jalapeños or omit them for a mild version.
  • Using frozen meatballs saves time and makes this an easy appetizer for busy occasions.
  • If you prefer a thicker sauce, you can repeat the cornstarch slurry step.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently in the slow cooker or microwave.
  • This recipe works well for holiday gatherings or game-day parties with minimal prep.
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Category: Appetizer
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://kitchenloving.com/slow-cooker-cranberry-jalapeno-meatballs-recipe/