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–+ servings
Slow Cooker Cranberry Jalapeno Meatballs

Slow Cooker Cranberry Jalapeno Meatballs

Delicious Slow Cooker Cranberry Jalapeno Meatballs are perfect for gatherings with their sweet and spicy flavors.
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Prep Time 10 minutes
Cook Time 10 hours
Total Time 10 hours 10 minutes
Course Appetizer
Cuisine American
Servings 6 meatballs
Calories 246 kcal

Equipment

  • Slow Cooker
  • oven
  • baking sheet
  • Mixing bowl

Ingredients
  

Meatballs

  • 1 pack Amy Lu Jalapeno Cranberry Meatballs Approximately 60 meatballs, can use other frozen meatballs
  • 2 jars BBQ sauce I prefer The New Primal or Primal Kitchen brands
  • 12 oz fresh or frozen cranberries
  • ¼ cup water
  • ½ cup honey or maple syrup Adjust to taste

Homemade Meatball Ingredients

  • 2 lbs ground beef
  • ¼ cup almond flour
  • 2 tablespoon coconut flour
  • 2 teaspoon sea salt
  • 2 tablespoon Coconut Aminos
  • 1 tablespoon dijon mustard
  • 2 tablespoon garlic powder
  • 1 tablespoon onion powder

Instructions
 

Pre-made Meatball Instructions

  • Heat cranberries and ¼ cup of water over medium heat for about 5-10 minutes until cranberries begin to pop and soften. Add either honey or maple syrup. Use a wooden spoon to crush the cranberries against the side of the pan. Reduce heat to low and let it sit for a few minutes to thicken.
  • Add meatballs to the crock pot. Pour in both bottles of BBQ sauce. Add cranberry sauce and stir everything to combine. Set the crock pot on low and cook for 8-10 hours. Turn to the 'warm' setting until ready to serve.

Homemade Meatball Instructions

  • Preheat oven to 375. Combine all meatball ingredients in a large bowl and mix well using your hands. Roll meatballs into small (1 inch-ish) meatballs and place on a parchment-lined baking sheet.
  • Bake them for 15 minutes or until mostly cooked through. Add meatballs to the crock pot along with BBQ sauce and cranberry sauce as noted above. Cook on low for 5-6 hours and then keep on 'warm' for the remaining time.

Notes

You can make your own meatballs ahead of time and refrigerate or freeze them for convenience. Substitute with gluten-free meatballs if necessary. Adjust spiciness with red pepper flakes if desired. Store leftovers in an airtight container for up to 3 days.

Nutrition

Serving: 6meatballsCalories: 246kcalCarbohydrates: 18gProtein: 12gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 49mgSodium: 42mgPotassium: 232mgFiber: 1gSugar: 15gVitamin A: 26IUVitamin C: 5mgCalcium: 14mgIron: 1mg
Keyword Cranberry, easy recipe, jalapeño, meatballs, slow cooker
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