Description
This Slow Cooker Cranberry Jalapeno Meatballs recipe combines spicy jalapeno, tangy cranberry, and savory ground beef meatballs slow-cooked to perfection in a flavorful cranberry BBQ sauce. Perfect as a festive appetizer or a satisfying main course, it's easy to prepare by simply combining all ingredients in the crock pot and letting it cook for 8 hours.
Ingredients
Scale
Meatballs
- 2 lbs ground beef
- 1/4 cup almond flour
- 2 tbsp coconut flour
- 2 tsp sea salt
- 2 tbsp Coconut Aminos
- 1 tbsp dijon mustard
- 2 tbsp garlic powder
- 1 tbsp onion powder
Sauce
- 1 pack Amy Lu Jalapeno Cranberry Meatballs
- 2 13 oz jars BBQ sauce (The New Primal or Primal Kitchen brands recommended)
- 12 oz bag fresh or frozen cranberries
- 1/4 cup water
- 1/2 cup honey or maple syrup (adjust to taste)
Instructions
- Prepare Meatball Mixture: In a large bowl, combine ground beef, almond flour, coconut flour, sea salt, Coconut Aminos, dijon mustard, garlic powder, and onion powder. Mix thoroughly until well incorporated.
- Form Meatballs: Shape the mixture into meatballs of your desired size, usually about 1 to 1.5 inches in diameter. Set aside.
- Combine Sauce Ingredients: In the slow cooker, add the Amy Lu Jalapeno Cranberry Meatballs, BBQ sauce, fresh or frozen cranberries, water, and honey or maple syrup. Stir gently to combine the sauce ingredients.
- Add Meatballs to Slow Cooker: Place the formed meatballs carefully into the slow cooker, submerging them in the sauce. Stir slightly to coat evenly without breaking the meatballs.
- Cook Slow and Low: Cover the slow cooker and cook on low heat for 8 hours. During this time, the meatballs will cook through and the sauce will thicken, infusing flavors.
- Serve: Once done, gently stir the meatballs in the sauce and serve warm as a festive appetizer or a main dish.
Notes
- For a sweeter sauce, increase honey or maple syrup slightly; for more tartness, reduce it.
- You can substitute ground turkey or chicken for a lighter meat option.
- Use fresh cranberries for the best flavor, but frozen cranberries work well too.
- If you prefer a thicker sauce, remove the lid in the last 30 minutes of cooking to reduce liquid.
- These meatballs freeze well; store leftovers in airtight containers for up to 3 months.
Nutrition
- Serving Size: 6 meatballs
- Calories: 246 kcal
- Sugar: 15 g
- Sodium: 42 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 49 mg
