4 hours 5 minutes
With a simple mix of cranberry sauce, dijon mustard, and brown sugar, these sweet and tangy cocktail meatballs are fall-comfort finger food for all year long.
‣ 14 ounces cranberry sauce ‣ 1/3 cup light brown sugar, packed ‣ 2 tablespoons dijon mustard ‣ 2 pounds meatballs, frozen, any type ‣ fresh chopped parsley, for garnish (optional) ‣ fresh cranberries, for garnish (optional)
In a medium bowl, whisk together cranberry sauce, dijon mustard, and brown sugar. Do your best to get the sauce smooth, but it’s okay if you’re having trouble breaking up the cranberry sauce; the heat from the slow cooker will melt it.
Toss the frozen meatballs into a slow cooker, then drizzle the cranberry mustard sauce on top. Use a spoon or spatula to quickly toss the meatballs to coat them. Once done, cover with a lid and cook!