Make sure you have plenty of meatballs in the freezer from the Basic Meatball Module. These can be made months ahead, so all you have to do for the party is mix four readily available ingredients from your pantry shelf, pour the mixture over the meatballs which you’ve put in the slow cooker, and let them cook for a couple of hours. Could anything be easier? They can also be baked in the oven if you prefer.
Just a note: Please don’t be tempted to use those store-bought, rubbery textured frozen so-called meatballs; they are only about half meat and the rest is filler and textured vegetable protein (with a few preservatives thrown in). I’ve noticed that some brands are now stressing the fact that they are organic; there are lots of “organic” things that I consider inedible (i.e., just because cow manure is organic doesn’t mean I’m going to eat it!). If organic is important to you, use organic ingredients when you make your meatball module.
Holiday Cranberry Meatballs
60 meatballs from the Meatball Module
1 16 oz. can whole berry cranberry sauce
1 envelope dry onion soup mix
1 cup French salad dressing, such as Catalina
1/4 cup Frank's Red Hot Sauce, or other brand of Louisiana style hot pepper sauce
- Place the meatballs in a 2-3 quart slow cooker.
- Mix the cranberry sauce, dry onion soup mix, salad dressing, and hot sauce; pour over the meatballs.
- Turn the slow cooker to low and cook for 2-4 hours.
Amount Per Serving
Calories 254 Calories from Fat 152
Percent Total Calories From: Fat 68% Protein 15% Carb. 17%
Nutrient Amount per Serving
Total Fat 17 g
Saturated Fat 6 g
Cholesterol 61 mg
Sodium 763 mg
Total Carbohydrate 9 g
Dietary Fiber 0 g
Sugars 0 g
Protein 9 g
Vitamin A 0% Vitamin C 0% Calcium 0% Iron 1%