Crock Pot Meatballs in Cranberry Sauce |
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Prep Time: 30 Minutes Cook Time: 600 Minutes |
Ready In: 630 Minutes Servings: 8 |
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I use ground chicken in this recipe with AMAZING results. The meatballs are very tender & flavourful! For a quick weeknight meal, prepare meatballs & sauce the night before. Refrigerate overnight & turn the crock pot on in the morning. Ingredients:
2 lbs ground beef or 2 lbs ground chicken |
2 eggs, beaten with a fork |
1 cup fine breadcrumbs |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/2 teaspoon garlic powder |
1/2 teaspoon paprika |
1 cup ketchup |
1 cup tomato juice |
1 (398 ml) can whole berry cranberry sauce |
1 onion, finely chopped |
1 tablespoon brown sugar |
1 teaspoon ginger |
Directions:
1. Preheat oven to 350 degrees F.
2. Combine ground meat, eggs, breadcrumbs, salt, pepper, garlic& paprika in a large bowl.
3. Mix until thoroughly blended, using hands, if necessary.
4. Form into balls- about one inch for appetizers or larger for main course.
5. Bake meatballs on baking sheet in oven for 20 minutes.
6. Drain meatballs& transfer to crock pot.
7. Combine ketchup, tomato juice, cranberry sauce, onion, sugar& ginger.
8. Mix well and pour over meatballs.
9. Cover and cook on low for 8-10 hours or on high for 3-4 hours.
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