These meatballs strike a beautiful balance with sweetness from brown sugar, tang from Cranberry Dark Balsamic Vinegar and heat from jalapenos! Check out our Tropical Heat Meatball variation in the notes below!
A perfect party appetizer due to their simple prep, slow cooker cooking method and sweet/spicy flavor, these meatballs will definitely keep your guests coming back for just one more. Delicious on their own or paired with soft mini buns for slider sammies, these will be a great add to the next get together.
- 2 cups fresh or frozen cranberries
- 1 lb cooked frozen meatballs
- 2 15oz cans tomato sauce
- 1 cup light brown sugar
- 1/2 cup Cranberry Dark Balsamic
- 4 tsp dried jalapeno flakes or 3 tbsp fresh diced jalapenos
- 2 tsp salt
In a medium bowl, combine all ingredients except for cranberries and meatballs. Whisk together until sauce is mostly smooth.
In a crockpot, add meatballs and cranberries, then pour the sauce mixture over and stir mixture together. Cook on low for 2-4 hours until cranberries have popped. Serve hot as an appetizer or over rice as a main dish.
Makes 16 servings (about 4 meatballs each)
Tropical Heat Meatballs:
Turn it tropical making a few quick tweaks!
- Replace the Cranberry Dark with Orange Mango Passionfruit White Balsamic
- Replace fresh/frozen cranberries with a can of pineapple tidbits (20oz drained)
- Replace the jalapeno flakes with 1 tsp Scotch Bonnett Chile Flakes! This chile packs a punch so you need WAY less
- Otherwise follow the instructions above
Smoky Bourbon Meatballs:
- Replace the Cranberry Dark with Bourbon Dark Balsamic
- Remove fresh/frozen cranberries
- Replace the jalapeno flakes with Ancho chile flakes!
- Otherwise follow the instructions above
Other Variations:
Replace Cranberry Dark Balsamic with Honey Ginger White Balsamic, Bordeaux Cherry Dark Balsamic, Pomegranate Dark Balsamic or Prickly Pear Dark Balsamic, Walnut Strawberry Dark Balsamic
