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meatballs in a bowl
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Slow Cooker Cranberry Meatballs

Course Appetizer
Cuisine American
Keyword Appetizer, Beef
Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Servings 30 meatballs

Ingredients

  • 2 lb ground beef
  • 2 slices white bread
  • ¼ cup water
  • cup whole milk
  • 2 eggs
  • ½ white onion, chopped
  • 1 teaspoon salt
  • ½ tsp black pepper
  • ¾ cup tart cranberry juice
  • 12 oz bottle chili sauce
  • 14 oz can jellied cranberries

Instructions

  • Pre-heat oven to 350°F. Line a sided baking sheet with a mat or foil. Set aside.
  • Place bread, water, and milk in a bowl and allow bread to soak for 5 minutes.
  • Place bread and any remaining liquid into the food processor. Add eggs and onions. Add salt and pepper. Pulse until smooth.
  • Add the bread mixture to the ground beef. Mix by hand until it is well incorporated.
  • Using a 1 ½ tablespoon cookie scoop form the meatballs, roll in your hands, and place the meatballs on the cookie sheet. Repeat until you have used all of the meatball mixture. Note: if you do not have a cookie scoop use a regular measuring spoon to get the correct amount and then you can eyeball it from that point.
  • Bake for 25 minutes. Remove from the oven and allow the meatballs to rest for about 2-3 minutes.
  • Place meatballs in the slow cooker. Add the juice, chili sauce and cranberries. Set slow cooker to low and cook for 4 hours. Stir and serve.