Easy Cranberry Jalapeño Meatballs (Slow Cooker Appetizer or Dinner)

My easy cranberry jalapeño meatballs are the perfect balance of sweet, savory, and spicy—made effortlessly in the slow cooker with just a handful of ingredients. I love using the  Amylu cranberry jalapeño meatballs to create this dish but you can use any gluten free meatballs you’d like! This gluten-free recipe works beautifully as a festive holiday appetizer or a simple weeknight dinner. Serve them with toothpicks for a crowd-pleasing snack or over rice with roasted vegetables for a cozy, flavorful meal.

Prep Time: 10 minutes

Cook Time: 120 minutes

Serves: 6

Ingredients:

1 pack Amylu Cranberry Jalapeno Meatballs

1 Jalapeno, diced

8 oz Cranberry Sauce

1 cup Broth

2 tbsp Cornstarch

Salt and Pepper to taste

Instructions:

1. Add the thawed meatballs to the bowl of your slow cooker.

2. Top with the diced jalapeño, cranberry sauce, and broth. Season lightly with salt and pepper.

3. Cover and cook on high for 2–3 hours, stirring once if possible.

4. When ready to serve, carefully remove the meatballs from the slow cooker and set aside.

5. In a small bowl, whisk together the cornstarch with water using a 2:1 water-to-cornstarch ratio to create a slurry.

6. Stir the slurry into the slow cooker sauce and let cook uncovered for a few minutes, stirring occasionally, until thickened.

7. Return the meatballs to the slow cooker and toss until evenly coated in the cranberry jalapeño sauce.

8. Serve warm with toothpicks as an appetizer or over rice with roasted vegetables for a simple, satisfying main dish.