This Thanksgiving make some cranberry glazed meatballs in your crockpot. I took my sweet and sour meatball recipe and converted to a Thanksgiving theme with the cranberries. The crockpot is a perfect way to create these little appetizers without having to fuss with messy pots and pans. Plus, it allows you to keep them warm and serve them right from the pot!
Don’t have a crock pot? Make them on the stove top in a large dutch oven. You can also cut the recipe in half if you have a smaller crowd. And use ground turkey or chicken for a leaner version.
2 (12 ounce) bottles chile sauce
4 teaspoons apple cider vinegar
18 ounces cranberry jelly or cranberry chutney
2 pounds lean ground beef
2 eggs, beaten
1 large onion, grated
salt to taste
Whisk together the chili sauce, vinegar and jelly.
Pour into slow cooker and simmer over low heat until warm.
Combine ground beef, egg, onion and salt. Mix well and form into 1 inch balls. Add to sauce and simmer on low heat for 2-4 hours.
Keep warm in the crockpot.