RECIPE – Crockpot Cocktail Meatballs

Posted by noshyouraveragefoodie on

This classic recipe is the one you’ve been wondering about for years! So simple and easy, you’ll wonder why you never made them before.

Nice to MEAT you….

You know this meatball…it’s the one served up at everyone’s cocktail party, nestled into an ancient crockpot, and the one food that people keep coming back to the table for. There’s whispers of grape jelly and ketchup and you wonder how in the world those two ingredients could combine to make such a perfect bite of yummyness. Well the secret is out..and yes, while you can use grape jelly and ketchup, I prefer this slightly spicier, more adult version, if you will….and I think you will too!

INGREDIENTS

  • 1 bag frozen, fully cooked meatballs (I’ve used Swedish or Turkey meatballs made by Cooked Perfect)
  • 1 (14 ounce) can jellied cranberry sauce
  • 1 (12 ounce) jar chili sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons brown sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon bbq sauce
Gotta love an action shot, right? Tip for this part, wear an apron!

INSTRUCTIONS

  1. In a saucepan mix together cranberry sauce, chili sauce, Dijon mustard, brown sugar, BBQ sauce and lemon juice.
  2. Mix to combine and allow to simmer, stirring frequently, for about 5 to 10 minutes to allow cranberry sauce to break down. I use a potato masher to break down the cranberry sauce quickly.
  3. Line your crockpot with a liner…this is a very saucy dish. Place meatballs in a Crock-Pot and pour the sauce over. Mix well to combine.
  4. Set Crock-Pot to low, cover and allow to cook for 3 hours before serving.
  5. Keep Crock-Pot plugged in and on the warm setting throughout your party and serve the meatballs from the Crock-Pot.
That sauce alone is worth snacking on!

I frequently double or even triple this recipe because EVERYONE LOVES THESE!! And honestly, no one is going to just have one meatball; better to make too many and have some for next day than run out. Also, this is such an easy snack to throw together, it can be done at the last minute as long as you have at least 2 hours prior to serving ( you can cook on high for 2 hours instead of low for 3) and since the crock remains on in the “warm” setting, these will stay hot and fresh on a snack table for hours!

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