Classic Cranberry Meatballs Slow Cooker Recipe

Classic Cranberry Meatballs Slow Cooker Recipe

Ingredients

For Meatballs:

• 1 pound (900 g) lean ground beef
• 1 cup (115 g) bread crumbs
• ½ cup (30 g) fresh parsley, chopped
• ½ cup (120 ml) egg substitute
• 1/3 cup (80 g) no-salt-added ketchup
• 2 tbsps (30 g) minced onions
• 2 tbsps (28 ml) low-salt soy sauce
• ¼ teaspoon garlic powder
• ¼ teaspoon pepper

For Sauce:

• 1 can (16 ounces, or 455 g) whole berry cranberry sauce
• 1½ cups (413 g) chili sauce
• 1 tbsp (15 g) brown sugar
• 1 tbsp (15 ml) lemon juice

Method

1. To make the meatballs: In a large bowl, combine ground beef, bread crumbs, parsley, egg substitute, ketchup, onion, soy sauce, garlic powder, and pepper
2. Mix well and form into small balls, from ½ inch (1
3. 3 cm) to ¾ inch (2 cm) in diameter
4. Place in a casserole dish or baking pan
5. Heat oven to 300°F (150°C, or gas mark 2)
6. Bake meatballs until nearly done, about 20 minutes
7. To make the sauce: In a saucepan, combine cranberry sauce, chili sauce, brown sugar, and lemon juice
8. Cook, stirring, over medium heat until smooth
9. Transfer meatballs to slow cooker
10. Pour hot sauce over meatballs
11. Cook on low for 2 hours
12. Yield: 16 servings
13. Per serving: 88 g water; 229 calories (41% from fat, 23% from protein, 36% from carb)

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