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Slow-Cooker Cranberry Chili Meatballs

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Ingredients

    • 16 ounces cranberry sauce, whole-berry
    • 3/4 cup chili sauce
    • 1/4 cup water
    • 2 lbs frozen meatballs, completely thawed

Directions

  1. Put cranberry sauce, chili sauce and water in slow-cooker and stir to combine.
  2. Add meatballs and stir to coat them with the sauce.
  3. Cover and cook on low 3-4 hours, until bubbly and meatballs are heated through.
  4. Stir; serve warm from the cooker.
  5. Tip: Add 2 packed tablespoons brown sugar and t teaspoon of lemon juice to the sauce for a sweet-sour variation.

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