Sweet & Savory Slow Cooker Cranberry Meatballs

$To create these tasty meatballs, gather these main items: - 1 pound ground beef (or turkey) - 1/2 cup breadcrumbs - 1/4 cup finely chopped onion - 1/4 cup chopped fresh parsley - 1 egg - 1 teaspoon garlic powder - Salt and pepper to taste - 2 cups cranberry sauce (homemade or store-bought) - 1/4 cup soy sauce - 1 tablespoon Dijon mustard - 1 tablespoon brown sugar - 1 tablespoon apple cider vinegar These ingredients work together to give your meatballs a rich flavor. The ground meat serves as the base, while the breadcrumbs help keep them tender. Onions and parsley add freshness. Cranberry sauce brings sweetness and tanginess, making every bite a delight. You can enhance the taste with a few optional items: - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1/2 teaspoon crushed red pepper flakes These extras can give your meatballs a unique twist. Onion powder adds depth, smoked paprika offers a hint of smokiness, and red pepper flakes give a kick of heat. Feel free to mix and match based on your taste. If you have specific dietary needs, here are some swaps you can use: - Ground turkey can replace ground beef for a leaner option. - Gluten-free breadcrumbs work well instead of regular breadcrumbs. - Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of an egg for a vegan option. - A low-sodium soy sauce can reduce salt intake. These substitutions help everyone enjoy the dish, regardless of their diet. You can still create flavorful meatballs that fit your needs. {{ingredient_image_1}} To start, gather your ingredients. In a large bowl, mix together the ground beef, breadcrumbs, and onion. Add in chopped parsley, the egg, garlic powder, salt, and pepper. Use your hands to combine everything well. You want a smooth mixture that sticks together nicely. Now, take a small amount of the meat mixture. Roll it into a ball about one inch in size. This recipe makes about 20 to 25 meatballs. Make sure they are all similar in size for even cooking. Set the meatballs aside on a plate as you work. In a separate bowl, combine the cranberry sauce, soy sauce, Dijon mustard, brown sugar, and apple cider vinegar. Stir until the mixture is smooth and well blended. This sauce will give the meatballs their sweet and tangy flavor. Place the formed meatballs in the slow cooker. Pour the cranberry sauce mixture over them, ensuring they are fully coated. Cover the slow cooker with its lid. Cook on low for 4 to 6 hours or on high for 2 to 3 hours. The meatballs are done when they are tender and cooked through. Stir gently before serving to coat them in sauce. To make juicy meatballs, start with fresh ground meat. You can use beef or turkey. Mixing in breadcrumbs helps keep them moist. Don't overmix the meat; this will make them tough. Aim for small, even meatballs, about one inch wide. This size cooks well and stays tender. Season your meatball mix well. I like using garlic powder for a nice kick. Add salt and pepper to taste; don’t hold back! Fresh parsley gives a burst of flavor and color. You can even try adding spices like paprika or Italian herbs for a unique twist. If your sauce is too thin, you can thicken it easily. One way is to mix a bit of cornstarch with water. Stir this mix into the sauce while it cooks. Another option is to let the sauce cook longer with the lid off. This will help it reduce and thicken naturally. Pro Tips Use Fresh Ingredients: Opt for fresh parsley and homemade cranberry sauce if possible for a burst of flavor. Make Ahead: Prepare the meatballs in advance and freeze them. Just thaw and cook when you’re ready to serve. Adjust Sweetness: Taste the sauce before cooking and adjust the brown sugar to your preference for sweetness. Serve with Sides: These meatballs pair beautifully with rice, mashed potatoes, or even as a hearty sandwich filling. {{image_2}} You can swap ground beef for turkey or chicken. Both work well. Turkey gives a lighter taste. Chicken adds a nice flavor too. Use the same amount, one pound. You can also mix meats for a fun twist. This keeps the recipe fresh and exciting. For a meatless option, try using lentils or chickpeas. Mash them well and mix with breadcrumbs. You can add some finely chopped veggies for texture. Use a plant-based egg substitute to hold it all together. Replace the soy sauce with tamari for a gluten-free option. Want to spice things up? Add red pepper flakes or chopped jalapeños to the meat mix. This gives a great kick. If you like it sweet, try maple syrup instead of brown sugar. You can also add a dash of cinnamon for warmth. Explore what flavors you love! To store leftover meatballs, let them cool down first. Place the meatballs in an airtight container. Make sure to cover them well to keep moisture in. You can keep them in the fridge for up to three days. Label the container with the date, so you know when to use them. To reheat the meatballs, you can use the microwave or the stove. If using a microwave, place the meatballs on a plate. Heat them for one to two minutes on high. If they are cold in the middle, heat them more. For the stove, add a bit of sauce to a pan and warm the meatballs over medium heat. Stir gently until they are hot throughout. Freezing meatballs is a great way to save time. To freeze, first let them cool completely. Place meatballs in a single layer on a baking sheet. Freeze them for an hour, then transfer them to a freezer bag. Remove as much air as you can before sealing. They can stay frozen for up to three months. When ready to use, thaw in the fridge overnight before reheating. Yes, you can use frozen meatballs. They save time and are easy to use. Just place them in the slow cooker. Pour the sauce over them, and cook as normal. The cooking time may need to be longer, about 6-8 hours on low. Cook meatballs for 4-6 hours on low. If you choose high heat, set the cooker for 2-3 hours. The meatballs should be tender and fully cooked. Always check their internal temperature to ensure they reach 165°F. Serve the meatballs over rice or mashed potatoes. This adds a nice base for the sauce. You can drizzle extra cranberry sauce on top for extra flavor. Garnish with fresh parsley for a colorful touch. Yes, you can make this dish ahead of time. Prepare the meatballs and sauce, then store them in the fridge. You can cook them in the slow cooker the next day. This makes meal prep easy and convenient. Cranberry meatballs pair well with several sides. Try fluffy rice or creamy mashed potatoes. You can also serve them with roasted vegetables or a fresh salad. These sides balance the sweet and savory meatballs nicely. This blog post explored how to make tasty slow cooker cranberry meatballs. We looked at key ingredients, from meat choices to flavorful sauces. I shared easy steps for prep, forming meatballs, and cooking. You learned tips for juicy meatballs and ways to add unique flavors. We discussed storage and reheating for future meals. In summary, this recipe is versatile and forgiving. It suits many diets and tastes. Now, you can create a crowd-pleaser that saves time and effort! Enjoy your cooking!$

Sweet & Savory Slow Cooker Cranberry Meatballs

Delicious meatballs cooked in a sweet and tangy cranberry sauce, perfect for any gathering.

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Prep Time 15

Cook Time 4

Total Time 4 15

Course Main Course

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 pound ground beef (or turkey)
1/2 cup breadcrumbs
1/4 cup finely chopped onion
1/4 cup chopped fresh parsley
1 unit egg
1 teaspoon garlic powder
to taste salt and pepper
2 cups cranberry sauce (homemade or store-bought)
1/4 cup soy sauce
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1 tablespoon apple cider vinegar

Instructions

In a large mixing bowl, combine ground beef, breadcrumbs, chopped onion, parsley, egg, garlic powder, salt, and pepper. Mix until well combined.
Form the mixture into small meatballs (around 1 inch in diameter). You should get about 20-25 meatballs.
In a separate bowl, mix together the cranberry sauce, soy sauce, Dijon mustard, brown sugar, and apple cider vinegar until smooth.
Place the meatballs in the slow cooker and pour the cranberry sauce mixture over them, making sure they are well coated.
Cover the slow cooker with the lid and cook on low for 4-6 hours, or on high for 2-3 hours until meatballs are thoroughly cooked and tender.
Once cooked, gently stir to coat the meatballs in the sauce before serving.

Notes

Serve the meatballs on a bed of fluffy rice or mashed potatoes, drizzled with extra cranberry sauce, and garnish with fresh parsley for a pop of color.

Keyword cranberry sauce, meatballs, slow cooker