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Crockpot Holiday Cranberry & Sage Meatballs

Using the crockpot makes these meatballs hands-off, tender, and infused with a sweet-savory cranberry-sage glaze. Perfect for a holiday buffet, cocktail party, or cozy winter dinner, they stay warm without drying out, so you can focus on other festive dishes.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 16 Meatballs
Course: Appetizer, Main Course
Ingredients Equipment Method

Ingredients
  

For the Meatballs
  • 1 lb Ground beef or half beef, half pork
  • ½ cup Panko breadcrumbs
  • ¼ cup Parmesan cheese grated
  • 1 Large egg
  • 2 cloves Garlic minced
  • 1 tbsp fresh sage finely chopped (or 1 tsp dried)
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • ¼ tsp Ground nutmeg
  • 2 tbsp Milk
For the Glaze
  • ½ cup Cranberry sauce (fresh or store-bought, whole berry preferred)
  • 2 tbsp Honey or maple syrup
  • 1 tbsp Dijon mustard
  • 2 tbsp Orange juice 1
  • tsp tsp Balsamic vinegar
  • a pinch of cinnamon or ground cloves optional

Equipment

  • Crockpot or slow cooker
  • Mixing Bowl
  • Measuring cups & spoons
  • Small whisk

Method
 

  1. Prepare the Meatballs
    In a large bowl, gently mix together all meatball ingredients until just combined.
    Shape into 1–1.5 inch meatballs and set aside.
  2. Make the Glaze
    In a small bowl, whisk together cranberry sauce, honey/maple syrup, Dijon, orange juice, balsamic, and optional spices.
  3. Crockpot Cooking
    Spray the crockpot with nonstick cooking spray or a little olive oil.
    Place meatballs in the crockpot and pour the glaze evenly over them.
    Cover and cook on low for 3–4 hours or high for 2 hours, until meatballs are fully cooked and tender.
    Gently stir once or twice to coat meatballs in glaze, but avoid breaking them up.
  4. Serve
    Transfer to a serving dish or serve straight from the crockpot for a buffet-style holiday spread.
    Optional garnish: fresh sage leaves, orange zest, or a few whole cranberries for presentation.