Cranberry Jalapeño Meatballs (Slow Cooker) 1 Favorite
These slow cooker meatballs are a perfect appetizer. They are sweet and spicy, with a delicious cranberry and jalapeño sauce. They are easy to make and always a crowd-pleaser.
- Prep Time: 10 minutes
- Cook Time: 2-3 hours
- Total Time: 2 hours 10 minutes - 3 hours 10 minutes
- Yield: Approximately 40-50 meatballs
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds frozen cooked meatballs
- 1 (16 ounce) can whole berry cranberry sauce
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1/4 cup chopped fresh jalapeño, seeds removed
- 1/4 cup packed brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
Instructions
- Place frozen meatballs in a slow cooker.
- In a medium bowl, combine cranberry sauce, diced tomatoes and green chilies, jalapeño, brown sugar, soy sauce, Worcestershire sauce, and garlic powder.
- Pour the sauce over the meatballs.
- Stir to coat the meatballs evenly.
- Cover and cook on low for 2-3 hours, or until heated through.
- Stir occasionally.
- Serve hot.
Notes
- For a milder flavor, reduce the amount of jalapeño or remove all seeds and membranes.
- If you prefer a sweeter sauce, you can add a little more brown sugar.
- These meatballs can be made ahead of time and reheated.
Nutrition
- Serving Size: Approximately 5-6 meatballs
- Calories: 150-200
- Sugar: 15-20g
- Sodium: 300-400mg
- Fat: 5-8g
- Saturated Fat: 2-3g
- Unsaturated Fat: 3-5g
- Trans Fat: 0g
- Carbohydrates: 20-25g
- Fiber: 1-2g
- Protein: 8-10g
- Cholesterol: 20-30mg