SLOW COOKER COCKTAIL MEATBALLS

By Clarabell

Ingredients

• 1 c cranberry sauce
• 1/2 c ketchup
• 2 T brown sugar
• 2 T Dijon mustard
• 1 T maple syrup
• 1 T apple cider vinegar
• 1 t Worcestershire sauce
• 1/4 t ground cinnamon
• Kosher salt and freshly ground black pepper, to taste
• 1 (32 oz) package frozen, fully cooked meatballs
• 2 T chopped fresh chives

Details

Servings 8
Preparation time 10mins
Cooking time 250mins

Preparation

Step 1

1. In a medium owl, whisk together cranberry sauce, ketchup, brown sugar, Dijon mustard, maple syrup, apple cider vinegar, Worcestershire sauce, and cinnamon; season with salt and pepper, to taste.
2. Place meatballs into 3 qt slow cooker. Stir in cranberry mixture.
3. Cover and cook on low heat for 3-4 hours or until bubbly and the meatballs are heated through.
4. Serve immediately, garnished with chives, if desired.