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Slow Cooker Cranberry Jalapeño Meatballs Recipe

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4.3 from 72 reviews

These Slow Cooker Cranberry Jalapeño Meatballs are a perfect blend of sweet, savory, and spicy flavors, ideal for easy entertaining or busy days. Frozen homestyle meatballs simmer in a tangy cranberry and sweet chili sauce with a kick of jalapeño, then thickened for a glossy finish. Garnished with fresh jalapeño, green onions, and cranberries, this slow cooker appetizer is festive and effortless.

  • Total Time: 3 hours 10 minutes
  • Yield: 8 servings

Ingredients

Meatballs

  • 1 32-ounce bag frozen homestyle meatballs

Sauce

  • 1 14-ounce can whole berry cranberry sauce
  • 3/4 cup sweet chili sauce
  • 1/4 cup packed light brown sugar
  • 2 tablespoons orange juice
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 fresh jalapeño, seeded and finely diced
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper

Thickener

  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Garnish

  • 1/2 fresh jalapeño, thinly sliced
  • Green onions, thinly sliced
  • Fresh cranberries

Instructions

  1. Step 1: Add the Frozen Meatballs – Place the frozen homestyle meatballs directly into a 5 or 6 quart slow cooker without thawing. Spread them out so the sauce can settle evenly around them.
  2. Step 2: Loosen the Cranberry Sauce – Spoon the whole berry cranberry sauce into a medium bowl and stir just enough to break up larger solid pieces, loosening the sauce for easier mixing.
  3. Step 3: Build the Sweet and Savory Sauce – Add sweet chili sauce, brown sugar, orange juice, Worcestershire sauce, and Dijon mustard to the cranberry sauce. Stir until evenly combined into a thick red sauce with sweet, tangy, and savory flavors.
  4. Step 4: Add the Jalapeño and Seasonings – Stir in the finely diced jalapeño, garlic powder, and black pepper, making sure the jalapeño is distributed evenly to spread the heat uniformly among meatballs.
  5. Step 5: Coat the Meatballs – Pour the cranberry jalapeño sauce over the meatballs in the slow cooker. Gently turn the meatballs with a large spoon to coat them evenly. The sauce will further loosen as the meatballs heat.
  6. Step 6: Slow Cook Until Hot – Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 1/2 to 2 1/2 hours. Stir occasionally if convenient, until meatballs are fully heated and sauce is hot and bubbling.
  7. Step 7: Make the Cornstarch Slurry – Whisk cornstarch and cold water in a small bowl until smooth. This prevents lumps when added to hot liquid.
  8. Step 8: Thicken the Cranberry Sauce – Stir the slurry gently into the slow cooker sauce. Cover and cook on HIGH for 10 to 15 minutes until sauce thickens into a glossy consistency that clings to meatballs.
  9. Step 9: Garnish and Serve – Turn slow cooker to WARM. Garnish with thinly sliced fresh jalapeño, green onions, and fresh cranberries for a festive look. Serve with toothpicks, spooning sauce over the meatballs.

Notes

  • Do not thaw the meatballs before adding to the slow cooker; this saves time.
  • Seed the jalapeño if you prefer a milder heat suitable for family gatherings.
  • Stir sauce occasionally during cooking if possible to ensure even heating.
  • Always mix cornstarch with cold water before adding to hot sauce to avoid lumps.
  • This recipe can be made ahead and kept warm in the slow cooker for serving later.
  • Garnishes add color and extra flavor but are optional.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Category: Appetizer
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://ellarecipe.com/slow-cooker-cranberry-jalapeno-meatballs-recipe/