Crock-Pot Recipe: Cranberry Cocktail Meatballs
We host poker night every Saturday night, and after three years, I have accumulated a lot of great snack recipes. With having over 15 people each time, it's tough to make a lot of little snacks to feed such a big group, so I tend to look to the Crock-Pot for simple solutions. This way, I can still enjoy the game while the snack is warming up, getting ready to be eaten at break time. This is also a great snack to put in a big bowl in the middle and let everyone take bites as they play.
This recipe is a play on the standard Grape Jelly Cocktail Meatballs, but instead of jelly, I like to use cranberry sauce.
- 24 ounces frozen meatballs (turkey meatballs work great as well)
- 18 ounces barbecue sauce
- 3 tablespoons soy sauce
- 16 ounces cranberry sauce jellied
- 2 tablespoons dijon mustard
- Mix the barbecue sauce, soy sauce, cranberry sauce, and mustard together until you get a smooth consistency.
- Put frozen meatballs in the Crock-Pot and pour the mixture over them. Stir so all of the meatballs are evenly coated.
- Cook on low for four to six hours. If it starts to boil, reduce the heat to "keep warm" so that the barbecue sauce does not burn.
Note: You can also do this with homemade meatballs. I have used homemade venison meatballs in this recipe, and they were a big hit. If you are doing the homemade meatballs, just brown the meatballs on the outside, and then add them to the Crock-Pot. Cook six to eight hours or until thoroughly cooked through. Do not allow the mixture to boil too long, as the barbecue sauce will burn.