Ingredients:

  • 1 pound (450g) ground beef (80/20 blend recommended)
  • ½ cup (60g) panko breadcrumbs
  • ¼ cup (30g) finely chopped onion
  • 1 large egg, lightly beaten
  • 2 tablespoons (30ml) milk
  • 1 teaspoon (5ml) Worcestershire sauce
  • ½ teaspoon (2.5ml) garlic powder
  • ½ teaspoon (2.5ml) onion powder
  • ¼ teaspoon (1.25ml) salt
  • ¼ teaspoon (1.25ml) black pepper
  • 2 tbsp oil (canola or olive)
  • 1 (14-ounce/397g) can whole berry cranberry sauce (not jellied)
  • ½ cup (120ml) chili sauce (like Heinz)
  • ¼ cup (60ml) ketchup
  • 2 tablespoons (30ml) brown sugar, packed
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 teaspoon (5ml) Dijon mustard
  • ¼ teaspoon (1.25ml) ground cinnamon
  • Optional: 1/4 cup orange juice

Instructions:

  1. In a large bowl, gently combine all meatball ingredients until just mixed. Be careful not to overmix.
  2. Form the mixture into approximately 1-inch meatballs.
  3. Heat oil in a skillet over medium-high heat. Brown the meatballs in batches on all sides. This adds flavor and helps them hold their shape in the slow cooker.
  4. In a separate bowl, whisk together all cranberry sauce ingredients.
  5. Place the browned meatballs in the slow cooker. Pour the cranberry sauce mixture over the meatballs, ensuring they are evenly coated.
  6. Cook on low for 6-8 hours or on high for 3-4 hours, or until meatballs are cooked through and the sauce has thickened. For slow cooker cranberry meatballs, the recommended time on high is 3-4 hours.
  7. Serve hot, garnished with fresh parsley or chopped green onions (optional).