Cranberry Balsamic Meatballs
These Slow Cooker Cranberry Balsamic Meatballs feature a sweet and tangy sauce that pairs perfectly with meatballs, making them a hit for gatherings and easy dinners.
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.
Notes
For extra flavor, you can use homemade cranberry sauce instead of canned. Consider adding other spices like black pepper or herbs such as thyme for added depth. For thicker sauce, cook longer or add more cornstarch mixed with water towards the end of cooking. You can substitute turkey or chicken meatballs for a lighter option, or use different types of jelly like raspberry or peach for a unique twist.