The Forked SpoonCranberry Meatballs Recipe (Crock-Pot)
What you'll need
Save it, plan it, shop for it.
Supper turns recipes like this into a planned week and a sorted grocery list — then walks you through cooking, hands-free. Coming soon to iOS.
Ingredients
- 2 cups fresh cranberry sauce (homemade or store bought)
- 5 cloves garlic (minced)
- Fresh chopped parsley (to garnish)
- ¼ cup hoisin sauce
- ¼ cup ketchup
- 2 tablespoon soy sauce
- 2½ tablespoon hot sauce (I used Frank's RedHot (optional))
- 3½ tablespoon red wine vinegar
- 1 teaspoon cayenne (optional)
- 1 teaspoon ground ginger
- 3 tablespoon brown sugar
- 1 cup fresh cranberries
- 40 oz frozen party meatballs
Open in Supper to scale servings and turn this into a grocery list.
Steps
- Step 1
Make the sauce: In a medium mixing bowl whisk together the cranberry sauce, hoisin sauce, ketchup, red wine vinegar, soy sauce, brown sugar, hot sauce (optional), minced garlic, ground ginger, and cayenne (if using). Mix until fully combined and add fresh cranberries (you may also mix everything together directly in your slow cooker).
- Step 2
Add everything to the slow cooker: Add the frozen meatballs to the bowl of a 6-8 quart slow cooker. Pour in the cranberry sauce and stir well to combine.
- Step 3
Cook: Turn on the slow cooker and cook on high for 2 hours or on low for 3-4 hours, or until the sauce is bubbly and the meatballs are heated through.
- Step 4
Keep warm and serve:. Once fully cooked, place your slow cooker on the warm setting until ready to serve. Serve garnished with fresh chopped parsley, if desired.
Interactive, hands-free timers are available in the Supper app.
Make the sauce: In a medium mixing bowl whisk together the cranberry sauce, hoisin sauce, ketchup, red wine vinegar, soy sauce, brown sugar, hot sauce (optional), minced garlic, ground ginger, and cayenne (if using). Mix until fully combined and add fresh cranberries (you may also mix everything together directly in your slow cooker).
Source: The Forked Spoon
