Slow Cooker Meatballs in Cranberry Sauce (Edit recipe)

38 recipes
|
22 followers

With the holiday’s fast approaching this would be an easy appetizer to bring to the table! You could also whip up a side dish and serve these bad boys as a main course. I personally envision people bringing these to their holiday meal and plugging in the crock when they get there. Then 4-6 hrs later everyone stacking these on a hoagie with leftover stuffing and maybe a bit of gravy…am I drooling?

save

PREP TIME

30 minutes

COOK TIME

6 minutes

INGREDIENTS

Serves: 10

Ingredients

Meatballs

2 lb 80/20 - Bachman Family Farms Ground Beef
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
2 tsp Dry Mustard Powder
2 whole Pastured Eggs
1 cup Panko Bread Crumbs, Mine are Italian Seasoned
0.5 whole Yellow Onion, Minced
2 Tbsp Coconut Aminos
2 Tbsp Tomato Paste

Cranberry Sauce

12 oz fresh Cranberries, Roughly chopped
1 whole Orange, Zested and juiced
1 cup Tomato Juice, Can sub water
1 tsp Pure Vanilla Extract
1.5 tsp Ground Cinnamon
1 tsp ground Ginger
0.75 cup Maple Sugar, Can sub any sweetener of choice, but don’t cut the amount
0.5 cup Tomato Paste, The rest of a 6 oz can after using 2 Tbsp for meatballs
0.5 whole Yellow Onion, Minced
0.5 cup Ketchup

Shop

Get Ingredients with

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350F
Add all meatball ingredients to a large mixing bowl and combine with hands. I do so in the same basic way you would knead bread dough.
Once thoroughly combined form into 1-inch balls. Place on greased baking sheet.
Bake in preheated oven, uncovered, for 18 to 20 minutes or until nicely browned.
While meatballs cook combine all cranberry sauce ingredients in your crock, stirring to combine. Add meatballs and gently stir with wooden spoon, you don’t want to break them up.
Cook on Low for 6 hours or on High for 3 hours. You want the cranberries to fully break down and the onion to softens.
You can serve the meatballs directly from the slow cooker, they are beautiful garnished with fresh chopped parsley or thyme.

Notes

Serves 10-12 as an appetizer or 4-6 as a main course. You can make the meatballs ahead of time, leaving off the sauce. They can be placed in the refrigerator a day ahead or you can freeze them in a single layer and store for 3-4 months. When ready to prepare, simply add to slow cooker and mix the cranberry sauce as directed. I would cook from frozen on low for 6 hours, I would not do a high cook setting from frozen. I took inspiration for the base of the cranberry sauce from my friends Hayley/Bill’s Spiced Cranberry Sauce and added some savory additions to compliment the meatballs.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1018
Fat:	19 g
Carbohydrates:	197 g
Protein:	17 g
Cholesterol:	64 g
Sodium:	652 mg
Fiber:	1 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.