Description

These Slow Cooker Cranberry Pineapple Meatballs are a delightful blend of sweet and tangy flavors, perfect for gatherings or cozy dinners. Enjoy the ease of prep and the delightful aroma as they cook, making your mealtime special!

Ingredients

Scale

1 family-size bag frozen meatballs (about 32 oz)
1 can (14 oz) jellied cranberry sauce
1 cup BBQ sauce
1 can (15 oz) pineapple chunks, drained
Parsley and fresh cranberries, for garnish

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Instructions

Place frozen meatballs in the slow cooker without thawing.
In a bowl, whisk together jellied cranberry sauce, BBQ sauce, and drained pineapple chunks until combined.
Pour the sauce over the meatballs and stir gently to coat.
Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours until hot and bubbly.
Stir and garnish with parsley and cranberries before serving.

Notes

Use gluten-free meatballs for a dietary-friendly version.
Consider using fresh pineapple for a crisper texture.
Extra sauce can be refreshed with BBQ sauce when reheating.

Nutrition

Serving Size: 1 serving
Calories: 230
Sugar: 12g
Sodium: 550mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 12g
Cholesterol: 40mg