1(28-ounce bag)frozen traditional meatballs(28 to 32-ounces of meatballs - bags vary in size)
1(12-ounce jar)chili sauce
1(12-ounce jar)whole berry or jellied cranberrry sauce
1mediumorange(you want 1 teaspoon of the orange rind, then juice from the orange.)
Optional thickner:1 to 2 tablespoons cornstarch whisked with 2 tablespoons of cold water
Instructions
Add frozen meatballs to the crock pot then top with chili sauce, cranberry sauce, orange juice, and 1 teaspoon of the orange rind.
Cook on low for 4 to 6 hours, or high 2 to 3 hours. Stir about halfway through. (The meatballs are done when their internal temperature reaches 165 degrees F.)
Optional to thicken the sauce: whisk together cornstarch and cold water. Stir into the meatballs and let them continue to cook about 15 minutes with the lid off.
Stir the meatballs to coat in sauce before serving. Serve directly out of the crockpot with toothpicks to keep them warm.
Video
Notes
For more helpful hints, substitution ideas, slow cooking tips, and other delicious recipe ideas, check out my post above.VARIATIONS: Use a can of jellied cranberry sauce or whole berry cranberry sauce.TIP: Use homestyle or original flavor frozen meatballs, not Italian style. SERVING SUGGESTIONS: Serve as an appetizer straight out of the crockpot or make sliders with small buns and added provolone cheese. Or, serve over rice with a side of steamed vegetables for a delicious dinner. STORAGE: Store in an airtight container for up to 4 days or freeze for 4 months.
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