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Slow-Cooker Cranberry Chipotle Meatballs

  • Prep 20 min
  • Total 28 min
  • Servings 10
  • Pinterest
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  • Print
    448
  • Save
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  • Facebook
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These sweet-and-spicy meatballs are extra-easy to make thanks to a little help from the slow cooker. Perfect for your next holiday party. MORE + LESS -

Cindy Ensley
September 20, 2016

Ingredients

2
teaspoons oil
1
cup finely diced onion
1
clove garlic, finely chopped
1
cup Progresso™ plain bread crumbs
1/4
cup milk
1
lb ground beef
1
egg
1/2
teaspoon salt
1/4
teaspoon pepper
1/8
teaspoon ground allspice
1
can (14 oz) whole-berry cranberry sauce
3
diced chipotle chiles in adobo sauce, plus 1 tablespoon adobo sauce from can

Steps

Hide Images
  • 1
    In 8-inch skillet, heat oil over medium heat. Cook onions in oil 3 to 5 minutes or until translucent and softened; add garlic. Cook 2 minutes. Remove from heat.
  • 2
    In large bowl, soak bread crumbs in milk. Add cooled onion mixture, beef, egg, salt, pepper and allspice. Mix well. Shape mixture into about 30 walnut-size meatballs; place in slow cooker.
  • 3
    In another bowl, mix cranberry sauce and chipotle chiles with adobo. Pour mixture over meatballs in slow cooker. Cover and cook on Low heat setting 8 hours. Serve using toothpicks and/or with bread.

Expert Tips

Beef that is 90% lean is best for this recipe; a higher fat content is fine but may make the sauce greasy.

You can cook these on High heat setting 6 hours if you prefer. If desired, the meatballs are fine left on the Warm setting for an hour or two after they are done cooking.

Nutrition Information

No nutrition information available for this recipe

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