Slow Cooker Cranberry Orange Meatballs
An impressive yet delightfully simple appetizer that is perfect for any celebration - Slow Cooker Cranberry Orange Meatballs! Just five ingredients and tons of delicious flavor!
Servings: 48 servings
- 48 frozen meatballs
- 12 oz Chili Sauce 1 jar
- 18 oz Sweet Orange Marmalade 1 jar
- 14 oz Whole Berry Cranberry Sauce 1 can
- 17.3 oz puff pastry 1 box - thawed
Combine the first four ingredients in a 5 qt slow cooker. Stir gently to combine.
Cook on low for 5 to 8 hours, high for 2 to 4 hours.
Preheat oven to 400F.
Lightly spray a mini muffin pan with cooking spray.
Gently roll out the puff pastry and cut into squares. Cut along the fold and then cut each third into four pieces.
Gently press into the prepared pan and bake for 10-15 minutes or until golden brown.
Use the back of a wooden spoon to press the center down - it will be all puffed up.
One box of puff pastry yields 24 cups. Buy 2 boxes if you want cups for all your meatballs.
Calories: 139kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 136mg | Potassium: 79mg | Fiber: 1g | Sugar: 10g | Vitamin A: 58IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg