Ingredients:

  • 2 lbs frozen meatballs (beef, pork, or combination)
  • 10 oz whole berry cranberry sauce (canned)
  • 10 oz bottled chili sauce (such as Heinz or similar sweet/tangy variety)
  • 1/4 cup water or broth

Instructions:

  1. Combine the whole berry cranberry sauce, bottled chili sauce, and water or broth in the bowl of a slow cooker. Stir well to fully combine the sauce mixture.
  2. Add the frozen meatballs directly to the sauce. Stir gently to ensure all meatballs are coated in the mixture.
  3. Cover the slow cooker and cook on the LOW setting for 2 hours, or until the meatballs are heated through and the sauce is bubbling.
  4. CRITICAL THICKENING STEP: After cooking, turn off the heat. Leave the lid slightly ajar (cracked) and allow the mixture to rest for 65 minutes. This resting time is essential for the pectin in the cranberry sauce to bond and thicken the sauce into a perfect glaze.
  5. Serve hot directly from the slow cooker with toothpicks or small serving spoons.