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Crockpot Cranberry Glazed Meatball Appetizer



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.

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8 Responses to “Crockpot Cranberry Glazed Meatball Appetizer”

  1. Kim says:

    Hi Jen, is there a substitute for the cider vinegar? I’m allergic to it… Thanks! Kim

  2. Caryl Rohlfing says:

    Hi Jen, what do you think would be the best substitute for egg in this meatball recipe? I have an allergy to eggs. Thanks. Caryl

  3. Amber says:

    This recipe looks great! You said that you adapted your sweet and sour meatball recipe for this. I’d love to try the original. What do you use for the sauce for that one?
    Thanks! Amber

  4. I have an allergy to eggs. I have found that by eating the yolks only, I can eat them.

    I would adjust some of the other ingredients like the chile sauce and cranberry sauce as well. I don’t do items with benzoate and corn syrup either.

    Bev

  5. I have an egg allergy. I can eat the yolks, but not the whites.

    I would need to check the ingredients in the chile sauce and cranberry sauce too. Maybe make my own.

    I like this recipe.

    Bev

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