| 11 | 250 | 112 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 4 h | 30 |
| 1 cup | Cranberry sauce, canned (homemade or store-bought) |
| 1/2 cup | Tomato ketchup |
| 2 tbsp packed | Brown sugar |
| 2 tbsp | Dijon mustard |
| 1 tbsp | Maple syrup |
| 1 tbsp | Apple cider vinegar |
| 1 tsp | Worcestershire sauce |
| 1/4 tsp | Cinnamon (ground) |
| 1 dash | Salt (to taste) |
| 1 dash | Black pepper (to taste) |
| 908 gm | Meatballs, frozen (1 store-bought box or homemade - approx. 60 meatballs) |
1. In a medium bowl, whisk together cranberry sauce, ketchup, brown sugar, dijon mustard, maple syrup, apple cider vinegar, Worcestershire, and cinnamon; season with salt and pepper, to taste.
2. Place meatballs into a 3-qt slow cooker. Stir in cranberry mixture.
3. Cover and cook on low heat for 3-4 hours, or until bubbly and the meatballs are heated through.
4. Serve immediately, garnished with chives, if desired.
Tip:
Opt for lean beef, chicken, turkey, or plant-based meatballs to reduce the fat content of the recipe.
| Meat | 0.4 |
