Ingredients:

  • 2 lbs frozen pre-cooked meatballs (homestyle beef and pork blend)
  • 14 oz Ocean Spray Whole Berry Cranberry Sauce
  • 12 oz chili sauce (such as Heinz)
  • 1/4 cup light brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 cup fresh whole cranberries (for garnish)
  • 1 fresh orange (for zest garnish)
  • 3 sprigs fresh rosemary (for garnish)

Instructions:

  1. Whisk the cranberry sauce, chili sauce, brown sugar, Worcestershire, paprika, and garlic powder in the slow cooker insert. Note: Mixing first ensures no clumps of sugar or spices.
  2. Pour the 2 lbs of frozen meatballs into the sauce. Stir until every meatball is fully coated.
  3. Set the slow cooker to LOW for 4 hours. Note: This allows the centers to thaw and the sauce to thicken slowly.
  4. Around the 3 hour mark, give it a stir. The sauce should look glossy and dark.
  5. Ensure the internal temperature reaches 74°C. It should sizzle slightly when stirred.
  6. While the meatballs finish, zest your fresh orange and pluck the rosemary leaves.
  7. Stir in the fresh whole cranberries during the last 15 minutes. They should soften but not burst.
  8. Turn the slow cooker to the warm setting. The glaze will thicken further as it sits.
  9. Sprinkle the orange zest and rosemary over the top just before guests arrive.