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To make these tasty cranberry glazed meatballs, you will need: - 1 lb ground beef or turkey - 1/2 cup breadcrumbs - 1/4 cup chopped fresh parsley - 1/4 cup grated Parmesan cheese - 1 large egg - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1 cup cranberry sauce (homemade or store-bought) - 1/4 cup barbecue sauce - 1 tablespoon soy sauce - 1 teaspoon dried thyme You can add some fun touches to your dish with these garnishes: - Fresh cranberries - Chopped green onions Don’t worry if you need to swap some items! Here are some ideas: - Use ground chicken or pork instead of beef or turkey. - If you lack fresh parsley, try dried parsley or skip it. - For a gluten-free option, pick gluten-free breadcrumbs. - You can replace Parmesan with a dairy-free cheese for a vegan option. - If you want less sugar, use unsweetened cranberry sauce. Feel free to mix and match based on what you have at home! To start, grab a large mixing bowl. Add 1 pound of ground beef or turkey. Next, mix in 1/2 cup of breadcrumbs, 1/4 cup of chopped fresh parsley, and 1/4 cup of grated Parmesan cheese. Crack in 1 large egg, then sprinkle 1 teaspoon of garlic powder and 1 teaspoon of onion powder. Don’t forget to add salt and pepper to taste. Mix everything well until it comes together. Now, it’s time to shape the mixture. Use your hands to roll the meat into 1-inch balls. Place each meatball on a plate or baking sheet. Make sure they are evenly sized for cooking. This helps them cook at the same rate. For the glaze, take a separate bowl. Whisk together 1 cup of cranberry sauce, 1/4 cup of barbecue sauce, 1 tablespoon of soy sauce, and 1 teaspoon of dried thyme. Mix until smooth. This glaze adds a sweet and tangy flavor to the meatballs. Before you cook, spray the inside of the slow cooker with non-stick spray. Lay the meatballs in a single layer. Pour the cranberry glaze over them, making sure they are well coated. Cover the slow cooker. Cook on low for 4-5 hours or on high for 2-3 hours. The meatballs should be cooked through and tender. Once they are ready, carefully remove them with a slotted spoon. Serve hot, and if you like, drizzle extra glaze over the top. For a nice touch, garnish with fresh cranberries and chopped green onions. To make the best meatballs, use fresh ingredients. Start with ground beef or turkey. Mixing the meat with breadcrumbs helps keep them moist. Add parsley and Parmesan for flavor. The egg acts as a binder. Always season with salt and pepper. Shape the meatballs to about 1 inch. This size cooks evenly and stays juicy. Prevent meatballs from sticking by using non-stick spray. Coat the slow cooker well before adding meatballs. Place them in a single layer for even cooking. You can also add a bit of water to the bottom of the cooker. This extra moisture helps create steam, which keeps everything from sticking. Serve these meatballs hot for the best flavor. You can drizzle extra cranberry glaze over them. Garnish with fresh cranberries or chopped green onions. These add color and a fresh taste. Pair them with rice, pasta, or crusty bread for a complete meal. Enjoy them as an appetizer or a main dish! {{image_2}} You can change the taste by using different meats. Ground beef and turkey work well. Try using ground chicken or pork for a twist. Each meat adds its own flavor to the dish. Just remember to adjust the cooking time if needed. You can make these meatballs vegan or vegetarian. Use plant-based ground meat or lentils as a base. Mix in breadcrumbs, chopped vegetables, and spices. You can use vegan sauces for the glaze. This option is just as tasty and satisfying. You can enhance the flavor of your meatballs easily. Add herbs like basil or oregano for extra taste. Try mixing in some chopped onions or bell peppers. A dash of hot sauce can add a nice kick. Experiment with spices to find your favorite combination. To store leftover meatballs, let them cool first. Place them in an airtight container. Keep them in the fridge. They will last for about 3 to 4 days. Make sure they are covered to prevent drying out. To reheat the meatballs, use the microwave or the stovetop. If using a microwave, heat them on medium power for 1 to 2 minutes. Check if they are warm all the way through. On the stovetop, add a little water or sauce in a pan. Heat on low until warm. Stir often to keep them moist. You can freeze these meatballs for later meals. Start by letting them cool completely. Place them in a freezer-safe bag or container. Label the bag with the date. They can stay in the freezer for about 3 months. When ready to use, thaw them in the fridge overnight before reheating. Yes, you can use frozen meatballs. They work well in this recipe. Just place them in the slow cooker without thawing. Add the cranberry glaze on top and cook. You may need to add extra time to ensure they heat through. Cranberry glazed meatballs pair well with many sides. Here are some great options: - Rice (white or brown) - Mashed potatoes - Pasta - Salad - Bread rolls These sides help soak up the tasty glaze and make a full meal. To check if the meatballs are cooked, use a meat thermometer. The center should reach 165°F. If you don’t have a thermometer, cut one open. The meat should be brown, and the juices should run clear. This ensures they are safe to eat. In this post, we covered how to make tasty cranberry glazed meatballs. We discussed the main ingredients and some optional toppings. You learned to prepare the meatball mix, shape them, and create a tasty glaze. I shared tips to perfect your meatballs and avoid sticking, along with fun meal ideas. Remember, you can try different meats or go vegetarian! With these steps, you can store or freeze extra meatballs for later. Enjoy your cooking journey!

Slow Cooker Cranberry Glazed Meatballs

Indulge in the delightful flavors of Cranberry Bliss Meatballs with this easy recipe! Combining tender ground meat with a tangy cranberry glaze, these meatballs are perfect for any gathering. In just 15 minutes of prep time, you can create a delicious dish that everyone will love. Discover the full recipe and tips for serving these mouthwatering meatballs that will elevate your next meal. Click through to explore the recipe now!
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Ingredients
  

1 lb ground beef or turkey

1/2 cup breadcrumbs

1/4 cup chopped fresh parsley

1/4 cup grated Parmesan cheese

1 large egg

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 cup cranberry sauce (homemade or store-bought)

1/4 cup barbecue sauce

1 tablespoon soy sauce

1 teaspoon dried thyme

Fresh cranberries for garnish (optional)

Chopped green onions for garnish (optional)

Instructions
 

In a large mixing bowl, combine the ground meat, breadcrumbs, parsley, Parmesan, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined.

    Shape the mixture into 1-inch meatballs and place them on a plate or baking sheet.

      In a separate bowl, whisk together the cranberry sauce, barbecue sauce, soy sauce, and dried thyme to create the glaze.

        Spray the inside of your slow cooker with non-stick spray to prevent sticking.

          Lay the meatballs in a single layer in the slow cooker, then pour the cranberry glaze over the top, ensuring they are well coated.

            Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours, until the meatballs are cooked through and tender.

              Once done, carefully remove the meatballs using a slotted spoon and serve hot.

                Drizzle additional glaze from the slow cooker over the meatballs if desired. Garnish with fresh cranberries and chopped green onions if using.

                  Prep Time: 15 minutes | Total Time: 5 hours | Servings: 4-6