Slow cooker Cranberry Chili Meatballs

Name: Slow cooker Cranberry Chili Meatballs
Total time: 1800 s
Yield: 76 servings
Cuisine: American
Ingredients: 1 can jellied cranberry sauce (14 ounces); 1 bottle of chili sauce (12 ounces); 3/4 cup packed brown sugar; 1/2 tsp chili powder; 1/2 tsp ground cumin; 1/4 tsp cayenne pepper; 1 packages (32 ounces) frozen fully cooked meatballs, thawed or your own already cooked homemade meatballs (see my recipe); 1 chopped parsley (to garnish)

Ginjasnapz @cook_2819625

Perfect blend of flavours!

Ginjasnapz @cook_2819625

Perfect blend of flavours!

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Ingredients

30 mins

76 servings

1 canjellied cranberry sauce (14 ounces)
1bottle of chili sauce (12 ounces)
3/4 cuppacked brown sugar
1/2 tspchili powder
1/2 tspground cumin
1/4 tspcayenne pepper
1 packages(32 ounces) frozen fully cooked meatballs, thawed or your own already cooked homemade meatballs (see my recipe)
1chopped parsley (to garnish)

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Steps

30 mins

1

Put meatballs into a slow cooker.
2

Combine cranberry sauce, chili sauce, brown sugar, ground cumin, and cayenne pepper in a saucepan. Stirring, over medium heat until mixture is blended.
3

Pour hot mixture over meatballs in slow cooker and gently toss to coat.
4

Cook on low for 3-4 hours.
5

Garnish with chopped parsley.
6

As a variation to the slow cooker you can put the meatballs into a casserole dish and bake in the oven for about 45 minutes at 300°.