Description
It doesn’t get much easier than these Cranberry Turkey Meatballs. Make and serve in the crockpot! Use homemade or store bought meatballs and cranberry sauce. A great way to use up that Thanksgiving cranberry sauce.
Ingredients
- 1 1/2 pounds turkey meatballs, cooked
- 1 1/2 cup cranberry sauce (leftover is great!)
- 1/3 cup brandy
- 1/4 - 1/2 cup water, depending on how thick your cranberry sauce is
Instructions
- Add turkey meatballs, cranberry sauce, brandy, and ¼ cup water to a slow cooker.
- Stir until well combined.
- Cook on low for 1-2 hours or until warm, checking periodically. Add additional water if the sauce is too thick or the meatballs appear to be too dry.
- Serve with cocktail picks in a crockpot, chaffing dish, or fondue pot.
Notes
Substitutions and Additions. Instead of brandy use sherry, red wine, or whiskey or use apple juice or water for an alcohol free version. Add some spice with fresh or roasted jalapeno, serrano, or anaheim peppers. A dash or two of a favorite hot sauce is great. If the cranberry sauce is too sweet, add a dash of lemon juice or red wine vinegar.
Crockpot or Stovetop? Both will work. If making on the stovetop, keep on the lowest setting, stir frequently, and add water as needed to keep the cocktail meatballs from drying out and burning.
- Prep Time: 4 minutes
- Inactive Time: 1-2 hours
- Cook Time: 1 minute
- Category: Appetizer
- Method: Cook
- Cuisine: American
Nutrition
- Serving Size: 2 meatballs
- Calories: 110
- Sugar: 6.5 g
- Sodium: 189.8 mg
- Fat: 6.3 g
- Carbohydrates: 9.4 g
- Protein: 4.2 g
- Cholesterol: 18.7 mg