Welcome to the easiest, most delicious appetizer (or weeknight meal!) you’ll ever make. These Cranberry BBQ Crockpot Meatballs are the undisputed champion of low-effort, high-flavor entertaining. If you’ve been searching for a reliable party staple that requires minimal fuss and guarantees maximum compliments, you’ve found your recipe.
The magic of this recipe lies in the unexpected, yet harmonious, marriage of smoky barbecue sauce and tart, bright cranberry. When combined and simmered low and slow in the Crockpot, these humble frozen meatballs transform into tender bites drenched in a sticky, glossy sauce that is perfectly balanced between sweet, tangy, and savory. Whether it’s game day, a festive holiday gathering, or just a lazy Sunday, these Cranberry BBQ Crockpot Meatballs require just 10 minutes of prep time before your slow cooker takes over, filling your home with an aroma that promises pure comfort food indulgence. Get ready to put your slow cooker to work and create a dish that everyone will beg you to make again.
Why You’ll Love These Cranberry BBQ Crockpot Meatballs: A Triumph of Convenience and Flavor
If there is one category of food that defines successful modern entertaining, it is the one-pot, dump-and-go masterpiece and this recipe for Cranberry BBQ Crockpot Meatballs fits that description perfectly. You are going to fall head-over-heels for this dish, not just because it tastes incredible, but because it liberates you from the kitchen, allowing you more time to enjoy your guests, or simply relax.
Unbeatable Convenience
In the culinary world, convenience often comes at the expense of flavor, but not here. We utilize two bags of frozen, pre-cooked cocktail-sized meatballs, removing the need for measuring, mixing, or messy prep associated with making meatballs from scratch. The fact that the meatballs go into the slow cooker directly from the freezer is a game-changer. There’s no waiting for them to thaw; they simply bath in the bubbling sauce until they are piping hot and incredibly tender. This recipe is genuinely a “set it and forget it” affair, making it ideal for busy hosts. When you need a reliable appetizer, especially during the hectic holiday season, having a recipe as foolproof as these Cranberry BBQ Crockpot Meatballs is essential. Need another simple holiday solution? Check out our recipe for Baked Cranberry Cream Cheese Dip it pairs wonderfully with these meatballs!
A Flavor Profile That Delights
The sauce is where the true magic happens. It’s a dynamic blend designed to awaken the palate. By starting with a robust, smoky BBQ base, we establish a deep, savory foundation. The introduction of whole berry cranberry sauce adds a necessary seasonal tartness and beautiful textural element (those little berries soften but still provide pops of fruity flavor). We balance this tartness with brown sugar for caramelized sweetness and cut through the richness with a splash of apple cider vinegar and Worcestershire sauce. The final touch of smoked paprika elevates the entire dish, ensuring every bite of the Cranberry BBQ Crockpot Meatballs is complex, deeply satisfying, and completely addictive.
Perfect for Any Occasion
These Cranberry BBQ Crockpot Meatballs are incredibly versatile. They are substantial enough to serve as a main course over mashed potatoes or rice, yet perfectly sized for use as an appetizer served with toothpicks. From Christmas parties and Thanksgiving gatherings to watching the big game, this slow cooker recipe effortlessly transitions to fit the mood. The slow cooker itself acts as the perfect serving vessel, keeping the meatballs warm and the sauce viscous for hours on the ‘Keep Warm’ setting, eliminating the stress of reheating.
Finally, you will love the sheer volume this recipe produces. Designed for a large 6-7 quart slow cooker, it comfortably yields 10 to 12 servings, making it economical and efficient for feeding a crowd without breaking the bank or requiring specialized cooking skills. It’s comforting, classic, and always the first dish to disappear from the party spread.
Why You Should Try This Easy Slow Cooker Recipe Today
If you haven’t yet experienced the incredible synergy of cranberry and barbecue, now is the time. Beyond their immediate deliciousness, making a batch of Cranberry BBQ Crockpot Meatballs offers several compelling benefits that elevate it above standard party fare or typical weeknight options. This recipe is designed not just to feed people, but to impress them with minimal effort on your part.
The Secret to Effortless Entertaining
Hosting can be stressful, often requiring you to juggle multiple dishes, timing, and temperatures. The slow cooker, or Crockpot, eliminates that pressure. Once the sauce is whisked and the frozen meatballs are tossed in, the appliance manages the entire cooking process. For large gatherings, you need dishes that don’t require oven space. During the holidays, when the oven is typically occupied by main courses like turkey (perhaps one prepped with our Ultimate Guide to Turkey Brine) or essential sides like casseroles, these Cranberry BBQ Crockpot Meatballs become invaluable. They occupy the counter, stay hot, and are ready precisely when you need them.
A Unique Seasonal Twist
While many recipes rely on classic grape jelly or chili sauce, this recipe leans into the seasonal appeal of cranberry. Cranberry adds a complexity that plain jelly simply cannot match. It gives the dish a festive, seasonal flair, making it an especially popular choice from late fall through the winter holidays. The visual appeal of the whole berry cranberry sauce melting into the BBQ base creates a rich, deep red color that looks stunning in the slow cooker. This distinct flavor profile makes these Cranberry BBQ Crockpot Meatballs memorable they are familiar enough to be comforting, yet unique enough to generate conversation.
Meal Prep and Freezer-Friendly Potential
This recipe is excellent for those interested in bulk cooking or meal prepping. While the primary use is often as an appetizer, the volume produced is also perfect for creating several quick weeknight meals. Serve a portion over rice one night, stuff them into slider buns the next, and freeze the remaining cooked meatballs and sauce for future use. Simply thaw and reheat on the stovetop or back in the slow cooker. Knowing you have a batch of delicious, pre-made Cranberry BBQ Crockpot Meatballs waiting is a huge time saver on busy evenings.
Furthermore, this recipe is incredibly forgiving. Unlike delicate baked goods or sauces that require precise timing, the slow cooker process is very flexible. If guests arrive a little later than expected, or if dinner is delayed, the meatballs maintain their quality and moisture content for an extended period on the ‘Low’ or ‘Warm’ setting. This resilience is a huge selling point for anyone looking for reliability in their cooking. Don’t forget to visit our Pinterest board for more easy entertaining ideas like these Simple Slow Cooker Appetizers.
Essential Ingredients and Tools for Perfect Cranberry BBQ Crockpot Meatballs
The beauty of this recipe is its simplicity, requiring just a few staple ingredients and common kitchen gear. However, choosing the right components and tools ensures your Cranberry BBQ Crockpot Meatballs achieve that perfect balance of sticky texture and vibrant flavor.
Ingredients Breakdown: Quality Matters
While the list is short, paying attention to the type of product you choose can significantly impact the final taste and consistency of the sauce.
Meatballs: The Foundation
- 2 (14-ounce) bags frozen pre-cooked cocktail-sized beef or turkey meatballs (approximately 4 pounds total)
- Why frozen? Using frozen, pre-cooked meatballs (often labeled cocktail or appetizer meatballs) is key to the ease of this recipe. They hold their shape wonderfully during the long, slow simmer and eliminate all prep work.
- Meat Choice: We recommend a beef or turkey blend. Beef tends to be richer, while turkey offers a slightly lighter, leaner option. Ensure they are the small, cocktail size (about 1 to 1.5 inches in diameter) for optimal sauce absorption and serving ease.
Cranberry BBQ Sauce: The Flavor Catalyst
This homemade sauce blend is what sets these Cranberry BBQ Crockpot Meatballs apart.
- 1 (18-ounce) bottle of your favorite smoky or robust BBQ sauce: Start with a quality BBQ sauce that you genuinely enjoy. A smoky flavor (like hickory or mesquite) adds depth, while a robust, thicker sauce base provides better coverage and prevents the final sauce from becoming too thin.
- 1 (14-ounce) can whole berry cranberry sauce (do not drain): This is non-negotiable! The whole berry variety introduces texture and a more complex tartness than jellied cranberry sauce. The liquid surrounding the berries is essential for the sauce consistency, so make sure not to drain it. This ingredient is the source of the unique flavor in these Cranberry BBQ Crockpot Meatballs.
- 1/2 cup packed light brown sugar: The brown sugar helps the sauce caramelize beautifully, giving it that desirable sticky quality. It also balances the tartness of the cranberry and the acidity of the vinegar. Always pack the sugar tightly for accurate measurement.
- 2 tablespoons apple cider vinegar: Vinegar is crucial for brightness. Apple cider vinegar, specifically, offers a fruity acidity that pairs wonderfully with both cranberry and BBQ smoke. It prevents the sauce from tasting overly heavy or cloyingly sweet.
- 1 tablespoon Worcestershire sauce: This contributes a deep umami savoriness, adding complexity and a slightly fermented, tangy undertone that makes the entire sauce taste richer and more rounded.
- 1/2 teaspoon smoked paprika: While the BBQ sauce may already be smoky, an extra dash of smoked paprika enhances that warmth and deep red color, adding authentic depth without any actual heat.
- 1/4 teaspoon crushed red pepper flakes (optional, for a slight heat): This is for those who enjoy a hint of warmth. Even a quarter teaspoon provides a gentle, lingering heat that cuts through the sweetness beautifully.
Recommended Kitchen Tools for Slow Cooker Success
While the required equipment is minimal, having the right size slow cooker is paramount when preparing four pounds of Cranberry BBQ Crockpot Meatballs.
The Essential Appliances
- Large 6-Quart or 7-Quart Slow Cooker (Crockpot): This is absolutely essential. A smaller 4-quart unit simply will not hold the quantity of four pounds of meatballs plus the sauce volume. Using a large slow cooker ensures even heating and ample room for stirring and sauce development.
Preparation Gear
- Sturdy Whisk: You need a robust whisk to properly incorporate the brown sugar and break down the initial cranberry sauce clumps into the thick BBQ base.
- Rubber Spatula: Necessary for ensuring you get every bit of the sticky cranberry sauce out of the can and into the slow cooker.
- Large Serving Spoon or Ladle: Crucial for gently stirring the meatballs during the coating process and for serving the final product, ensuring you scoop plenty of the delicious sauce along with the meatballs.
- Measuring Spoons and Cups: Precision matters for the flavorings (vinegar, paprika, etc.) to achieve the perfect balance of sweet, smoky, and tangy.
By using the correct ingredients and the essential large slow cooker, you set yourself up for absolute success in creating these mouthwatering Cranberry BBQ Crockpot Meatballs.
Step-by-Step Guide: Making Cranberry BBQ Crockpot Meatballs
This recipe is designed to be simple, but following the steps in order ensures a smooth process, resulting in perfectly coated, tender meatballs bathed in a rich, complex sauce.
Step 1: Prepare the Slow Cooker Sauce Base (The Foundation)
The first step is always to establish your sauce foundation. Pour the entire contents of the 18-ounce bottle of BBQ sauce directly into the basin of your large 6-quart or 7-quart slow cooker (Crockpot). Spread the sauce slightly using the rubber spatula or the whisk to ensure it covers the bottom surface evenly. This prevents direct heat exposure to the subsequent ingredients.
Step 2: Add the Cranberry Element (Sweet and Tart)
Next, introduce the seasonal flavor. Scoop the full 14-ounce can of whole berry cranberry sauce into the slow cooker, placing it on top of the BBQ sauce. Remember, do not drain the cranberry sauce; the liquid is essential for the final sauce consistency. Using a rubber spatula helps you scrape out all the sticky contents efficiently.
Step 3: Incorporate the Remaining Flavorings (The Balancing Act)
Now it’s time to deepen the flavor profile. Add the remaining ingredients: the 1/2 cup of packed light brown sugar, the 2 tablespoons of apple cider vinegar, the 1 tablespoon of Worcestershire sauce, the 1/2 teaspoon of smoked paprika, and the optional 1/4 teaspoon of crushed red pepper flakes. These ingredients are vital for balancing the sweetness and adding the essential savory and acidic notes that elevate these from simple meatballs to spectacular Cranberry BBQ Crockpot Meatballs.
Step 4: Whisk the Sauce Thoroughly (Consistency Check)
Use a sturdy whisk to thoroughly combine all the sauce ingredients. Whisk until the mixture is uniform in color and texture. It is crucial to whisk long enough for the brown sugar to mostly dissolve into the liquid, preventing grainy sauce later on. It is perfectly okay if small lumps of cranberry sauce remain; these will soften and melt down beautifully as the sauce simmers during the cooking process.
Practical Tip: Taste the sauce now! If you prefer it slightly spicier, add a tiny extra pinch of red pepper flakes. If you prefer it tangier, a splash more vinegar can be added.
Step 5: Add the Meatballs (Go Directly from Frozen)
Open both bags of frozen meatballs and pour the full four pounds directly into the slow cooker over the prepared sauce. This is a critical step: Do not thaw the meatballs before adding them. Using them frozen ensures they heat safely and absorb the sauce slowly and evenly without falling apart.
Step 6: Coat the Meatballs Gently (Full Immersion)
Using a large, gentle spoon or spatula, stir the meatballs into the sauce. This step is essential for ensuring successful Cranberry BBQ Crockpot Meatballs. You must ensure that every single meatball is completely coated with the cranberry BBQ sauce. If meatballs are left sitting dry on the surface, they may cook unevenly or dry out. Stir gently to coat them fully without breaking the balls.
Step 7: Begin the Cooking Process (Low and Slow or High and Fast)
Place the lid securely onto the slow cooker. You have two excellent options for cooking these Cranberry BBQ Crockpot Meatballs, depending on your schedule:
- High Setting: Cook for 3 to 4 hours. The goal here is to ensure the meatballs are thoroughly heated through (internal temperature should reach 165°F) and the sauce is visibly bubbling hot. This is ideal if you are preparing them closer to serving time.
- Low Setting: Cook for 6 to 8 hours. This low and slow method yields the most tender meatballs and allows the flavors in the sauce to deepen and meld beautifully. If possible, stirring occasionally during the last hour helps redistribute the thick sauce.
Step 8: Stir and Maintain Serving Temperature
Once the cooking time is complete, give the meatballs a final, thorough stirring. The sauce should be glossy and coating the meatballs well. If you find that the sauce is too thick for your preference (slow cookers vary in how much moisture they retain), you may add 1-2 tablespoons of water or chicken broth and stir again to thin it slightly. If you are serving immediately, switch the slow cooker to the “Keep Warm” setting. This maintains the perfect serving temperature for up to two hours.
Step 9: Serve the Delicious Cranberry BBQ Crockpot Meatballs
Serve the Cranberry BBQ Crockpot Meatballs directly from the slow cooker. Provide toothpicks for easy handling if serving as an appetizer. For a heartier meal, spoon them over creamy mashed potatoes, steamed rice, or nestled inside small slider buns for a comforting dinner option. For a delicious slow cooker side dish to go alongside, consider making our Easy Crock Pot Sweet Potato Casserole.
Tips, Troubleshooting, and Flavor Variations for Maximum Meatball Success
While making Cranberry BBQ Crockpot Meatballs is extremely straightforward, a few expert tips can help you customize the flavor and troubleshoot any minor issues that may arise.
Customizing Your Meatballs and Sauce
The foundation of this recipe is flexible. Feel free to experiment with these variations:
- Homemade Meatballs: If you have time and prefer the texture of fresh meatballs, you absolutely can use them. However, you must cook them through (by browning them on the stove or baking them) before adding them to the slow cooker to prevent them from breaking apart during the long simmer.
- Switching the Sauce: If you aren’t a fan of smoky BBQ sauce, use a classic honey BBQ or even a spicy ghost pepper BBQ sauce for a significant kick. For a holiday variation, substitute half the BBQ sauce with Cranberry Jalapeño Sauce for a beautiful sweet-heat dynamic.
- Making it Gluten-Free: The key ingredients (frozen meatballs, cranberry sauce, brown sugar, spices) are often naturally gluten-free. However, always verify that your chosen BBQ sauce and Worcestershire sauce are certified gluten-free, as these are the most common sources of hidden gluten.
- Adding Zest: For an even brighter, fresher flavor, add the zest of one whole orange along with the cranberry sauce. Citrus zest pairs exceptionally well with cranberry.
Troubleshooting Common Issues
Slow cookers can sometimes be unpredictable, but these simple fixes will keep your Cranberry BBQ Crockpot Meatballs perfect.
Sauce is Too Runny:
If your sauce looks too thin after the cooking time is up (usually due to excess moisture from the frozen meatballs), you have two easy solutions:
- Cornstarch Slurry: Remove the lid, set the cooker to High, and create a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water. Pour this mixture into the simmering sauce and stir continuously for 5-10 minutes until the sauce visibly thickens and becomes glossy.
- Simmer Down: Simply remove the lid and allow the sauce to simmer on High for 30–60 minutes. The exposed surface area will allow excess moisture to evaporate, naturally reducing and thickening the sauce.
Meatballs are Drying Out:
This usually happens if the slow cooker is too large for the amount of food, causing the sauce to evaporate too quickly, or if they cook too long on the High setting. Ensure you follow the recommended cook times and make sure all meatballs are submerged in the sauce before cooking begins.
For a Vegan Version:
Easily adapt this recipe by swapping the beef/turkey meatballs for a plant-based frozen meatball substitute (ensure they are oven or pre-cooked style). Most commercial BBQ sauces are vegan, but verify the Worcestershire sauce, as traditional versions contain anchovies. Use a vegan Worcestershire sauce substitute to ensure the recipe remains plant-based.
Remember, the goal is sticky, tender, and flavor-packed Cranberry BBQ Crockpot Meatballs. Adjusting the seasoning to your palate is highly encouraged!
Nutritional Insights and Serving Suggestions for Cranberry BBQ Crockpot Meatballs
While the exact nutritional values for Cranberry BBQ Crockpot Meatballs depend heavily on the specific brand of frozen meatball and BBQ sauce used, we can provide a general overview and highlight the benefits of using certain ingredients.
General Nutritional Overview (Per Serving Estimate)
This recipe yields 10-12 generous servings (approximately 1/3 to 1/2 pound of meatballs and sauce per serving). Due to the high protein content of the meat and the carbohydrate content from the sauces and sugar, these meatballs offer a balanced macro profile, particularly when served as a meal.
- Calories: Estimated around 350-450 calories per serving.
- Protein: High, providing excellent satiety. Typically 20-30 grams, depending on whether beef or turkey meatballs are used.
- Fats: Moderate, primarily sourced from the meatballs. Turkey meatballs will result in a lower saturated fat content.
- Carbohydrates: The sauce contributes significant carbohydrates due to the BBQ sauce, brown sugar, and cranberry sauce. This makes them a great source of energy, especially when paired with rice or bread for dipping.
Benefits of Key Ingredients
Cranberries, even in sauce form, bring certain nutritional advantages to the dish:
- Antioxidants: Cranberries are renowned for their high concentration of antioxidants, which help combat free radicals in the body.
- Dietary Fiber: Using whole berry cranberry sauce ensures you retain some of the natural dietary fiber found in the fruit, which aids in digestion.
- Iron and B Vitamins: Beef and turkey meatballs are excellent sources of protein, iron (vital for oxygen transport), and various B vitamins (essential for energy metabolism).
Best Ways to Serve Your Meatballs
The way you serve these Cranberry BBQ Crockpot Meatballs can completely change their purpose, moving them from a quick snack to a filling entree.
- Classic Appetizer: Serve directly from the slow cooker set to ‘Warm.’ Provide cocktail forks or toothpicks for easy grabbing. They pair wonderfully with other festive appetizers like cheese balls.
- Slider Sandwiches: Spoon the meatballs and a generous amount of sauce onto toasted small brioche or Hawaiian rolls. Garnish with a small slice of sharp cheddar or provolone cheese for a warm, delicious mini-sandwich.
- Over Starch: For a hearty dinner, serve over creamy polenta, jasmine rice, or mashed potatoes. The sauce acts as a phenomenal gravy.
- Meatball Sub: Pile the meatballs high onto crusty French bread rolls and top with mozzarella cheese, broiling briefly until the cheese melts and bubbles. A superb comfort food choice.
Regardless of how you present them, the glossy, sweet-and-tangy sauce ensures that these Cranberry BBQ Crockpot Meatballs will be the centerpiece of the table.
Frequently Asked Questions (FAQs) about Cranberry BBQ Crockpot Meatballs
Can I use jarred meatballs instead of frozen ones for Cranberry BBQ Crockpot Meatballs?
It is highly recommended to use frozen, pre-cooked meatballs. Jarred or refrigerated meatballs tend to be softer and may fall apart during the long, slow simmer required for this recipe. The frozen variety retains its structure much better while absorbing the cranberry BBQ sauce beautifully.
How do I store and reheat leftover Cranberry BBQ Crockpot Meatballs?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use the microwave, or, for best results, place them back in the slow cooker on the LOW setting for 1-2 hours until heated through. Alternatively, heat them gently on the stovetop in a covered saucepan.
What is the best type of BBQ sauce to use for the cranberry meatball sauce?
We recommend a thick, smoky, or robust BBQ sauce (like hickory or mesquite flavor) as its strong profile stands up well to the tartness of the cranberry and the sweetness of the brown sugar. Avoid thin, vinegar-heavy sauces, which can make the final sauce too runny.
Can I double this recipe for a very large crowd?
This recipe already calls for four pounds of meatballs, which is often the maximum capacity for a standard 7-quart slow cooker. If you need to double the batch, you will need two separate large slow cookers to ensure all the meatballs fit and cook evenly without compacting the ingredients too tightly.
Is it okay if I use jellied cranberry sauce instead of whole berry for the Cranberry BBQ Crockpot Meatballs?
While you technically can use jellied sauce, it is not recommended. The whole berry version provides better texture, a brighter flavor, and the liquid content helps create the perfect glossy sauce consistency. Jellied cranberry sauce might result in a slightly gloopier texture and less vibrant flavor.
Conclusion: Your New Favorite Appetizer Awaits
The journey to creating the perfect appetizer or hassle-free dinner ends here with these spectacular Cranberry BBQ Crockpot Meatballs. We have walked through every simple step, from choosing the right smoky BBQ base to incorporating the festive punch of whole berry cranberry sauce, resulting in a dish that consistently delivers on flavor and convenience.
This recipe proves that gourmet results don’t require endless prep. With just 10 minutes of upfront work, the slow cooker transforms five simple ingredients into a deeply flavored, sticky, and utterly addictive dish that suits nearly any occasion. Whether you are hosting a holiday dinner where the oven is already dedicated to the Jiffy Corn Casserole, or you just need a quick, protein-packed meal on a cold evening, these Cranberry BBQ Crockpot Meatballs are your new go-to solution.
The combination of sweet, tart cranberry melting into robust, savory BBQ sauce creates a complexity that elevates the humble cocktail meatball to star status. Don’t wait for a special occasion; treat yourself and your family to the simplicity and satisfaction of these marvelous slow cooker meatballs today. We encourage you to try this recipe and share your experience in the comments below and don’t forget to share this guide with friends who need a reliable, delicious entertaining secret!
Cranberry BBQ Crockpot Meatballs (Easy Slow Cooker Appetizer)
Equipment
- 6-quart or 7-quart Slow Cooker (Crockpot)
- Whisk
- Rubber spatula
Ingredients
Meatballs
- 2 (14-ounce) bags frozen pre-cooked cocktail-sized beef or turkey meatballs approximately 4 pounds total
Cranberry BBQ Sauce
- 1 (18-ounce) bottle smoky or robust BBQ sauce
- 1 (14-ounce) can whole berry cranberry sauce do not drain
- 1/2 cup packed light brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes (optional, for a slight heat)
Instructions
Preparation and Cooking
- Pour the entire contents of the bottle of BBQ sauce into the basin of a large 6-quart or 7-quart slow cooker (Crockpot). Ensure the sauce covers the bottom surface evenly.
- Scoop the full can of whole berry cranberry sauce into the slow cooker on top of the BBQ sauce. Use a rubber spatula to ensure all the cranberry sauce is added.
- Add the brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, and the optional crushed red pepper flakes to the sauce mixture in the slow cooker.
- Using a sturdy whisk, combine all the sauce ingredients until the mixture is uniform and the brown sugar has mostly dissolved into the liquid. It is okay if small lumps of cranberry sauce remain, as they will melt down during the cooking process.
- Open both bags of frozen meatballs and pour the full amount directly into the slow cooker. Do not thaw the meatballs before adding them; they should be placed in the crockpot while still frozen.
- Gently stir the meatballs with a large spoon or spatula, ensuring that every meatball is completely coated with the cranberry BBQ sauce. Make sure none of the meatballs are left sitting dry on the surface.
- Place the lid securely onto the slow cooker. Cook on High for 3 to 4 hours, or until the meatballs are thoroughly heated through and the sauce is bubbling hot. Alternatively, cook on Low for 6 to 8 hours, stirring occasionally during the last hour if possible.
- Once cooked, give the meatballs a final thorough stir. If the sauce is too thick for your preference, you may add 1-2 tablespoons of water and stir again. Switch the slow cooker to the 'Keep Warm' setting and serve immediately with toothpicks as an appetizer, or over rice or slider buns for a meal.
