A delicious treat for any party. These cranberry meatballs are slow cooked in cranberry sauce. These are fantastic prepared a day ahead and reheated for your guests. Always a party favorite. A wonderful recipe that is freezer friendly to have a batch ready any time.
In a large bowl, combine the ground beef, milk, plain bread crumbs, eggs, onion powder, garlic powder, dried parsley, salt and pepper. Gently combine all ingredients to blend. Shape into meatballs approximately 1 inch round.
Cranberry Sauce
In the crockpot, stir together cranberry sauce, ketchup, dijon mustard, apple cider vinegar, brown sugar, and Worcestershire sauce.
Gently place the meatballs in the slow cooker with the prepared cranberry sauce, recipe below
Cook on low for 3 hours, check for tenderness and meat should be cooked through. Should take no more than 4 hours to complete cooking.
Ready to serve. Sprinkle with chopped fresh parsley, optional
Meatballs can be prepared ahead and reheated. Meatballs can also be frozen and used at a later date.
Notes
Note 1: 80/20 ground beef is my preferred choice for best flavor. 80% or leaner can be used. Note 2: Plain whole wheat or Panko breadcrumbs can be used. Note 3: Cranberry Meatballs can be made ahead and frozen for a later date. Defrost in the fridge and warm in the slow cooker or in the oven until warm. Slow cooker about 1 hour and oven 20 minutes.Note 4: For variations, feel to swap chili sauce or BBQ sauce for the ketchup.
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes