SLOW COOKER COCKTAIL MEATBALLS

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INGREDIENTS:

  • 1 cup cranberry sauce, homemade or store-bought
  • 1/2 cup ketchup
  • 2 tablespoons brown sugar, packed
  • 2 tablespoons Dijon mustard
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground cinnamon
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (32-ounce) package frozen, fully cooked, meatballs, homemade or store-bought
  • 2 tablespoons chopped fresh chives

DIRECTIONS:

  1. In a medium bowl, whisk together cranberry sauce, ketchup, brown sugar, Dijon, maple syrup, apple cider vinegar, Worcestershire and cinnamon; season with salt and pepper, to taste.
  2. Place meatballs into a 3-qt slow cooker. Stir in cranberry mixture.
  3. Cover and cook on low heat for 3-4 hours, or until bubbly and the meatballs are heated through.
  4. Serve immediately, garnished with chives, if desired.