Slow Cooker Cranberry Chili Meatballs
16 ounce cranberry sauce, whole-berry
3⁄4 cup chili sauce
1⁄4 cup water
2 lbs frozen meatballs, completely thawed
Put cranberry sauce, chili sauce and water in slow-cooker and stir to combine.
Add meatballs and stir to coat them with the sauce.
Cover and cook on low 3-4 hours, until bubbly and meatballs are heated through.
Stir; serve warm from the cooker.
Tip: Add 2 packed tablespoons brown sugar and t teaspoon of lemon juice to the sauce for a sweet-sour variation.