Cranberry Jalapeno Meatballs
Spicy cranberry jalapeno meatballs are the perfect party appetizer with tons of flavor! Sweet, spicy, tangy, and delicious!
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Servings: 20
Ingredients
- 48 ounces frozen meatballs
- 12 ounces chili sauce
- 28 ounces jellied cranberry sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 tablespoon honey
- 2 large jalapeno peppers diced with seeds and ribs
Instructions
- Place all the sauce ingredients in a slow cooker. Stir to combine.
- Add in meatballs and stir to coat.
- Cook on low 3-4 hours or on high for 2-3 hours or until warmed through.
- Turn to warm and serve.
Notes
- Use pre cooked meatballs for the slow cooker.
- I like the jellied cranberry sauce but you can use the whole berry cranberry sauce too.
- Serve with cauliflower rice, basmati rice, or mashed potatoes.
- Great way to use up leftover cranberry sauce from your holiday meal.
- Want more veggies? Toss in some diced bell peppers.
- Want more spice? Try adding some hot pepper jelly!
Nutrition
Serving: 1 | Calories: 228kcal | Carbohydrates: 12g | Protein: 10g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Cholesterol: 47mg | Sodium: 468mg | Fiber: 2g | Sugar: 8g
