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“Quick” Slow-Cooker Saucy Meatballs
-1 small yellow onion
-1 scant teaspoon minced garlic (may substitute with fresh or powdered garlic)
-1 cup ketchup
-1/2 cup beef broth
-1/2 cup firmly packed brown sugar
-1 (16-ounce) can jellied cranberry sauce (or sub 12 ounces grape jelly)
-1 (28-ounce) bag frozen meatballs (such as Armour brand), original flavor
Begin by chopping a very small yellow onion (or half a larger one) into tiny pieces. Throw it in the bottom of your slow cooker with about 1 scant teaspoon minced garlic (or equivalent fresh/powdered garlic). Squirt in 1 cup ketchup. Next, add about 1/2 cup beef broth (or some water with a boullion cube) and 1/2 cup brown sugar (well-packed).Dump in a whole 16-ounce can of jellied cranberry sauce or substitute with 12 ounces grape jelly if you don’t have the cranberry sauce rocking around. Stir ingredients well in slow-cooker until no large lumps remain.
- Set covered slow-cooker on HIGH setting and heat sauce until warmed through, about 30 or 45 minutes. Meanwhile, thaw a 28-ounce bag of meatballs in the microwave by dumping them in a single layer onto a paper towel-covered plate and nuking for about 3 minutes.
Once sauce is warm, add meatballs to the Crock Pot and replace lid. Leave on HIGH setting for one hour, or reduce to LOW and cook 2-4 hours.