Slow-Cooker Cranberry Chili Meatballs

1. 1

   Put cranberry sauce, chili sauce and water in slow-cooker and stir to combine.

2. 2

   Add meatballs and stir to coat them with the sauce.

3. 3

   Cover and cook on low 3-4 hours, until bubbly and meatballs are heated through.

4. 4

   Stir; serve warm from the cooker.

5. 5

   Tip: Add 2 packed tablspoons brown sugar and t teaspoon of lemon juice to the sauce for a sweet-sour variatin.

No additional tips available.