Slow Cooker Cranberry Meatballs
Slow Cooker Cranberry Meatballs are like little balls of candy that you can’t stop eating. Bursting with delicious cranberry flavor, these meatballs are worth the wait.
Slow Cooker Cranberry Meatballs
I love making life easier and that is why I love to use my Slow Cooker whenever possible, and these Slow Cooker Cranberry Meatballs are so hearty and delicious you can eat them one right after another, right out of the slow cooker itself. Meatballs are such versatile balls of goodness and can be added to sandwiches, pasta, casseroles, pizza, the options are endless.
The cranberry sauce in these meatballs is not too sweet, but is thick and rich and is loaded with flavor. These Slow Cooker Cranberry Meatballs are the perfect little balls all rolled into one. Spend less time in your kitchen and pull out that slow cooker and get cooking.
Can you cook meatballs in the slow cooker?
- Yes! Make meatballs, place them in a lightly sprayed 6qt slow cooker and cover with sauce. Stir to coat meatballs, cover and cook on low 4 hours.
How long does it take to cook meatballs in a slow cooker?
- Cook meatballs for 4-6 hours on low in the slow cooker. Meatballs are done when know longer pink on the inside. If the meatballs are done in 4 hours, you can keep them on warm until ready to serve.
Can you put raw meatballs in a slow cooker?
- Yes! If you want to skip a step and not cook them in the oven for 12 minutes you can put them directly into the slow cooker and add the sauce on top. Make sure you use lean ground beef so the sauce does not get greasy.
Do you cook meatballs before you put them in the sauce?
- This slow cooker recipe I cook the meatballs in the oven on a cookie sheet for 12 minutes. You can also brown them on the stove in a skillet and then put them in the slow cooker and cover with sauce.
Want more Slow Cooker Recipes?
- Slow Cooker Broccoli and Beef
- Slow Cooker Hot Apple Cider
- Slow Cooker Beef Tips with Mushrooms
- The Best Slow Cooker Ribs
- Slow Cooker White Bean Chicken Chili
- 2 pounds lean ground beef
- 1/2 cup whole milk
- 1 egg
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/4 cup finely chopped onion
- 1/2 cup stuffing mix, processed in food processor ( I used Pepperidge Farms seasoned stuffing mix)
- 1 can (16oz) whole cranberry sauce
- 1 bottle (12oz) chili sauce
- Pre-heat oven to 425 degrees.
- Place ground beef in large mixing bowl.
- Pour stuffing mix into food processor and process on high until fine crumbs form and remove 1/2 cup and place in mixing bowl with ground beef.
- Add in: Worcestershire sauce, garlic powder, pepper, whole milk, egg, and onion to bowl and combine all the ingredients.
- Shape into walnut sized balls (or you can use a cookie scooper) and place on a large sheet pan. Meatballs can be placed close together, but not touching.
- Bake for 12 minutes and then put into slow cooker. Mix the cranberry sauce and chili sauce together and pour over meatballs. Cover and cook on Low for 3 hours.
- Garnish with green onion and sesame seeds.
