- 2 cups fresh cranberry sauce or store-bought whole cranberry sauce
- 1 cup ketchup
- 3 tablespoon brown sugar packed
- 1 tablespoon lemon juice
- 26 ounces frozen fully cooked mini meatballs
- Fresh chopped parsley to garnish
Add the ketchup, brown sugar, and lemon juice to a small mixing bowl. Whisk together until well combined.
Add the meatballs, mixed sauce, and cranberry sauce to the slow cooker.
Stir until the meatballs are coated with the sauce.
Cook on HIGH for 2 hours or LOW for 4 hours.
Serving: 1serving | Calories: 401kcal | Carbohydrates: 41g | Protein: 17g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 66mg | Sodium: 328mg | Potassium: 376mg | Fiber: 1g | Sugar: 33g | Vitamin A: 190IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg
Course: Slow Cooker
Cuisine: American
Author: Carmy