Crockpot Cranberry BBQ Meatballs
A festive twist on a classic appetizer, these cranberry bbq meatballs are perfect for the holidays!
Grape meatballs are a classic appetizer recipe, so I was definitely onboard to try out this twist that subs in cranberry sauce for the grape jelly. Personally, I think these might be better than the grape ones because of the tartness of the cranberries. It may be the only good use for canned jellied cranberry sauce (totally kidding, as my middle child LOVES the canned stuff). These are great for the winter holiday get-togethers!
What You Need:
32 oz. frozen appetizer size meatballs, thawed
17 oz. BBQ sauce
14 oz. jellied cranberry sauce
Fresh minced parsley for garnish
Black pepper for garnish
Directions:
In a medium bowl, whisk together BBQ sauce and cranberry sauce.
Add thawed meatballs into the bottom of the slow cooker.
Pour sauce over the top and stir to combine.
Cover and cook on LOW for 3 to 4 hours.
Garnish with parsley and black pepper when serving.
Recipe from The Chunky Chef