Slow Cooker Cranberry Balsamic Meatballs are a delicious and easy dish that makes any meal special. The sweet and tangy sauce pairs perfectly with the meatballs, making them a hit at any gathering. Plus, using a slow cooker means you can set it and forget it, allowing you more time to enjoy with family and friends.
Why Make This Recipe
This recipe is perfect for anyone looking for a simple yet flavorful dish. It’s great for parties, holiday meals, or an easy weeknight dinner. The unique combination of cranberry sauce and balsamic vinegar creates a delicious glaze that elevates the standard meatball. Not to mention, it’s a crowd-pleaser that will leave everyone asking for seconds!
How to Make Slow Cooker Cranberry Balsamic Meatballs
Making Slow Cooker Cranberry Balsamic Meatballs is easy and straightforward. Here’s how to do it:
Ingredients
- 1 (14 ounce) can jellied cranberry sauce
- ½ cup honey
- ⅓ cup balsamic vinegar
- ⅓ cup low sodium beef broth
- 1 tablespoon corn starch
- 1 teaspoon minced garlic
- ½ teaspoon salt
- 2 pounds precooked beef meatballs
- Pinch of red pepper flakes for garnish
Directions
- In a 6-quart slow cooker, combine the jellied cranberry sauce, honey, balsamic vinegar, beef broth, corn starch, minced garlic, and salt. Whisk until smooth.
- Stir in the precooked beef meatballs, making sure they are coated in the sauce.
- Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours until the meatballs are heated through and the sauce has thickened.
- If desired, sprinkle with a pinch of red pepper flakes for garnish before serving.
How to Serve Slow Cooker Cranberry Balsamic Meatballs
Serve these meatballs with toothpicks as an appetizer for parties or over a bed of rice or pasta for a hearty main dish. They pair well with a fresh salad or roasted vegetables, making for a balanced meal.
How to Store Slow Cooker Cranberry Balsamic Meatballs
To store leftovers, place the meatballs in an airtight container. They can be kept in the refrigerator for up to 3-4 days. For longer storage, freeze the meatballs in a freezer-safe container for up to 3 months. Thaw them in the refrigerator before reheating.
Tips to Make Slow Cooker Cranberry Balsamic Meatballs
- For extra flavor, you can use homemade cranberry sauce instead of canned.
- Feel free to add other spices like black pepper or herbs such as thyme for added depth.
- If you want a thicker sauce, allow it to cook longer or add a little more cornstarch mixed with water towards the end of cooking.
Variation
You can use turkey or chicken meatballs instead of beef for a lighter option. Additionally, try using different types of jelly, like raspberry or peach, for a unique twist on the flavor.
FAQs
1. Can I use fresh meatballs instead of precooked ones?
Yes, you can use fresh meatballs, but you will need to adjust the cooking time. Fresh meatballs may take longer to cook through.
2. Can I make this recipe ahead of time?
Absolutely! You can prepare the sauce and even the meatballs a day ahead and store them separately in the fridge. Then just combine them in the slow cooker on the day of serving.
3. Is this recipe gluten-free?
Yes, as long as you ensure that the beef broth and any other ingredient you use are gluten-free, this recipe can be made gluten-free. Always check the labels to be sure!
Now you are ready to make Slow Cooker Cranberry Balsamic Meatballs. Enjoy the delicious flavors and the simplicity of this wonderful recipe!
Cranberry Balsamic Meatballs
Ingredients
For the sauce
- 1 can (14 ounce) jellied cranberry sauce
- 0.5 cup honey
- 0.33 cup balsamic vinegar
- 0.33 cup low sodium beef broth
- 1 tablespoon corn starch
- 1 teaspoon minced garlic
- 0.5 teaspoon salt
For the meatballs
- 2 pounds precooked beef meatballs
- Pinch of red pepper flakes for garnish
Instructions
Preparation
- In a 6-quart slow cooker, combine the jellied cranberry sauce, honey, balsamic vinegar, beef broth, corn starch, minced garlic, and salt. Whisk until smooth.
- Stir in the precooked beef meatballs, ensuring they are coated in the sauce.
Cooking
- Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours until the meatballs are heated through and the sauce has thickened.
- If desired, sprinkle with a pinch of red pepper flakes for garnish before serving.
