Crock Pot Sweet and Sour Meatballs

Sweet n Sour Cranberry Meatballs 1_small
This is one of the first dishes I remember making as a “married” girl. Jeff is a hard guy to please in the food department. I should have known when, on our first date, I ordered a cheeseburger and fries and Jeff ordered grilled chicken — I had my work cut our for me.

Where we were first married, we both worked a lot. We would often meet at the gym after work, around 6:30, and not get home until 8pm. Since we ate so late, it was nice to have something waiting for us.

But, you know, it had to be healthy. Because…Jeff.

These turkey meatballs were one of the first cooking compliments he ever gave me. And I know it sounds super 1950s and very June Cleaver, but I remember it felt so good to make him happy. (I still get that same feeling when all three of my children actually like something I make for dinner.) So I pull this recipe out fairly often, especially in the winter when it’s so warm and satisfying. We throw these over some rice and do some simple steamed green beans and voila — the perfect easy meal.

It’s also the perfect thing to bring as an appetizer for your Super Bowl party! (And it’s just as delicious if you decide to use beef instead of turkey.)

Crock Pot Sweet and Sour Meatballs

Crock Pot Sweet and Sour Meatballs


1 lb ground turkey

1/4 cup seasoned bread crumbs

2 Tbsp chopped fresh parsley

2 Tbsp minced onions

1 egg

1 (16 ounce) can jellied cranberry sauce

1/3 cup ketchup

1/4 cup chili sauce


Combine turkey, bread crumbs, parsley, onion, and egg in a large bowl. Mix well and shape into 24 meatballs. In a 6-quart slow cooker, mix cranberry sauce, ketchup, and chili sauce. Carefully add the meatballs, coating them with the sauce mixture.

Put the lid on and cook on low for about six hours, stirring once or twice or twice. Watch carefully toward the end to make sure the sauce doesn't start to burn.

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