Fruity-Glazed Slow Cooker Beef Meatballs

Folks just can’t seem to get enough of this slow-cooker party classic with its tangy sweet-and-sour sauce.
Yield 8 Servings Prep. Time 15 min Cooking Time 250 min Total Time 265 min


Here are the following ingredients:

  • 1 lb (500 g) Lean Ground Beef Meatballs, about sixteen 1-inch (2.5 cm), uncooked
  • 1 cup (250 mL) EACH chili sauce (bottled or homemade) and canned whole berry cranberry sauce
  • 2 tbsp (30 mL) packed brown sugar
  • 1 tbsp (15 mL) soy sauce
  • 1 tsp (5 mL) lemon juice

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Arrange meatballs on lightly oiled parchment paper- or foil-lined rimmed baking sheet, spacing them apart. Bake in preheated 400°F oven for 10 to 12 minutes or until a digital instant-read thermometer inserted into several meatballs reads at least 160°F (71°C).

  2. Meanwhile, combine chili sauce, cranberry sauce, brown sugar, soy sauce and lemon juice in a 3 to 4-qt (3 to 4 L) slow cooker. Add meatballs and stir gently to coat.

  3. Cook, covered, on HIGH for 3 to 4 hours, or until sauce is bubbly and meatballs are hot.