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Slow Cooker Sweet-and-Sour Meatballs

Source of Recipe

From "Maple Syrup Cookbook" by Ken Haedrich


Recipe Introduction

"Sweet and tangy, the secret ingredient in these thickly sauced meatballs isn't just the maple syrup; it's also the jellied cranberry sauce (but make them guess before you tell them). I like to throw these in the slow cooker on a weekend morning so they're ready when the football games start later in the day. A tailgate and potluck classic, these travel and reheat well. For the sake of convenience, I've called for frozen, fully cooked meatballs. You can, of course, substitute homemade ones. Serve them alone or with little slider rolls."

List of Ingredients

â—¦ 1 (12-ounce) bottle plus ½ cup chili sauce, preferably Heinz
â—¦ 1 (14-ounce) can plus ½ cup jellied cranberry sauce (not the whole-berry variety)
â—¦ 1 medium onion, finely chopped
â—¦ â…“ cup pure maple syrup
â—¦ 2 tablespoons firmly packed brown sugar
â—¦ 2 teaspoons Worcestershire sauce
â—¦ ½ teaspoon smoked paprika
â—¦ ¼ teaspoon cayenne pepper
â—¦ 1 ½ to 2 pounds (50 to 60 bite-size) frozen fully cooked meatballs
â—¦ ¼ cup cranberry or grape juice, optional


Recipe

In a large saucepan, combine the chili sauce, cranberry sauce, onion, maple syrup, brown sugar, Worcestershire, paprika, and cayenne. Gradually bring to a simmer, whisking well to break up the cranberry jelly and smooth out the sauce.

Pour the sauce into a large slow cooker and add the meatballs. Stir well. Cover and cook on high for 3 to 4 hours, stirring from time to time. The sauce will be nice and thick, but if you want to thin it slightly or tone it down, add the cranberry sauce, a tablespoon or so at a time, as the meatballs cook.

Makes 10 or more appetizer servings