Ingredients:

  • 2 lbs frozen flame-broiled beef meatballs
  • 1 envelope (1 oz) dry onion soup mix
  • 14 oz whole berry cranberry sauce
  • 0.5 cup unsweetened 100% cranberry juice
  • 2 tbsp apple cider vinegar
  • 1 tbsp low-sodium soy sauce
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder

Instructions:

  1. Place the 2 lbs frozen meatballs into the bottom of your slow cooker.
  2. In a medium bowl, combine the cranberry sauce, juice, vinegar, and soy sauce.
  3. Stir in the onion soup mix, smoked paprika, and garlic powder until the liquid is dark and uniform.
  4. Pour the mixture over the meatballs. Note: Use your spatula to toss them gently so every meatball is stained purple.
  5. Cover and cook on Low for 4 hours. You'll start to hear a gentle sizzle around the edges as the sugars caramelize.
  6. At the 2 hour mark, give the pot a quick stir to rotate the bottom meatballs to the top.
  7. Use a meat thermometer to ensure the center of a meatball reaches 165°F.
  8. Remove the lid for the final 15 minutes of cooking to let the sauce thicken into a velvety syrup.