cranberry meatballs crockpot
These tender cranberry meatballs are a delicious and easy-to-make dish, perfect for parties or a comforting family dinner. The sweet and tangy cranberry sauce pairs beautifully with the savory meatballs, making for a delightful meal.
Equipment
- 1 Crockpot
- 1 Mixing bowl
- 1 Baking sheet (optional) Optional for browning meatballs
- 1 Spatula or spoon
Ingredients
- 1 pound ground beef
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup milk
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cranberry sauce canned or homemade
- 1/2 cup barbecue sauce
- 1 tablespoon soy sauce
Instructions
- In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, milk, egg, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
- Shape the mixture into small meatballs, about 1 inch in diameter. You should have approximately 24 meatballs.
- If desired, bake the meatballs in a preheated oven at 400°F (200°C) for 20 minutes to brown them slightly. This step is optional but adds extra flavor.
- In the crockpot, combine the cranberry sauce, barbecue sauce, and soy sauce. Stir until well mixed.
- Add the meatballs to the crockpot, making sure they are evenly coated with the sauce.
- Cover and cook on low heat for 4 hours or on high heat for 2 hours, until the meatballs are cooked through and tender.
- Once cooked, serve hot with additional sauce spooned over the top.
Notes
For a healthier option, you can use ground turkey or chicken instead of ground beef.
These meatballs can be served over rice, mashed potatoes, or with toothpicks as an appetizer.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.