These Crockpot sweet and sour meatballs make an appearance at many of the parties I host. But you don't have to wait until your next party to make this recipe. Since it is made entirely in the Crockpot, this recipe is perfect for weeknight dinners, too. For variety, try different flavors of meatballs. Italian meatballs work well with this recipe, but so do plain turkey meatballs. Serve with rice.
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Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours, 10 minutes
Yield: 4-8 servings
Ingredients:
- 2 lb. pre-cooked, frozen turkey meatballs (or beef meatballs)
- 1 12 oz. bottle chili sauce
- 1 16 oz. can whole berry cranberry sauce
- 2 Tbsp. Dijon mustard
- 1 Tbsp. brown sugar
- 1 tsp. vinegar
Preparation:
- Place meatballs in a Crockpot. Pour remaining ingredients over meatballs. Stir. Cover, and cook 3 hours on high or 4-6 hours on low.
- Alternatively, whisk together chili sauce, cranberry sauce, Dijon mustard, brown sugar and vinegar in a large sauce pan over medium-low heat. Add meatballs, and simmer 15-20 minutes or until meatballs are warmed through.
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