Ingredients
Equipment
Method
- Combine the cranberry jelly, chili sauce, Dijon mustard, brown sugar, and lemon juice in a saucepan over medium heat. Stir the mixture regularly and allow it to simmer for 5 to 10 minutes, until the jelly has dissolved completely and the sauce becomes smooth and glossy. Taste the sauce and make any adjustments to sweetness or tartness before continuing.
- Transfer the fully cooked meatballs (whether fresh or frozen) to a 6-quart slow cooker. Pour the prepared hot sauce from the saucepan over the meatballs, then mix gently to coat each meatball evenly with the sauce.
- Cover the slow cooker and set it to LOW. Allow the meatballs to cook for 2 hours if they are fresh, or 3 hours if they are frozen, until they are heated through and the sauce is bubbling. Once done, switch the slow cooker to WARM to maintain temperature until serving time.
- Transfer the hot meatballs to a serving platter or serve them straight from the slow cooker, ensuring each portion includes plenty of the tangy sauce. Garnish with chopped fresh parsley if desired, and provide toothpicks for easy serving at parties.
Notes
Both fresh and frozen meatballs work well here — just add an extra hour of cook time for frozen. Simmering the sauce on the stovetop before adding it to the slow cooker is key; it ensures the cranberry jelly fully dissolves and the flavors meld evenly. Grape jelly can be substituted for cranberry jelly for a milder, less tart sweetness. Leftover meatballs and sauce keep in an airtight container in the refrigerator for up to four days, or can be frozen for up to three months; thaw overnight in the fridge before reheating. The sauce can be made up to two days ahead and refrigerated until needed.