Tangy Cranberry Glazed Kielbasa Meatballs
Tangy Cranberry Glazed Kielbasa Meatballs
Ingredients
- 1 pound fully cooked kielbasa sausage, cut into 1/2-inch thick rounds
- 16 ounces frozen cooked meatballs, about 24-30 meatballs
- 1 can whole berry cranberry sauce, 14-ounce
- 1 cup chili sauce
- 1/4 cup brown sugar, packed
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Place the sliced kielbasa and frozen meatballs into a 4-quart (or larger) slow cooker.
⏱️ 2 min
- 2
In a medium bowl, whisk together the cranberry sauce, chili sauce, brown sugar, apple cider vinegar, Dijon mustard, garlic powder, and black pepper until well combined.
⏱️ 5 min
- 3
Pour the cranberry glaze mixture over the kielbasa and meatballs in the slow cooker. Stir gently to ensure everything is evenly coated.
⏱️ 3 min
- 4
Cover the slow cooker and cook on low for 2 to 3 hours, or on high for 1 to 1 1/2 hours, stirring occasionally, until the meatballs and kielbasa are heated through and the sauce is bubbly and slightly thickened.
⏱️ 120 min
- 5
Once cooked, stir again. Transfer the Tangy Cranberry Glazed Kielbasa Meatballs to a serving dish. Garnish with fresh chopped parsley, if desired.
⏱️ 5 min
- 6
Serve hot with toothpicks as an appetizer, or alongside rice or mashed potatoes for a main meal.
Kitchen Tools
Nutrition Facts (per serving)
Tangy Cranberry Glazed Kielbasa Meatballs
- 1 pound fully cooked kielbasa sausage, cut into 1/2-inch thick rounds
- 16 ounces frozen cooked meatballs, about 24-30 meatballs
- 1 can whole berry cranberry sauce, 14-ounce
- 1 cup chili sauce
- 1/4 cup brown sugar, packed
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Place the sliced kielbasa and frozen meatballs into a 4-quart (or larger) slow cooker.
⏱️ 2 min - 2
In a medium bowl, whisk together the cranberry sauce, chili sauce, brown sugar, apple cider vinegar, Dijon mustard, garlic powder, and black pepper until well combined.
⏱️ 5 min - 3
Pour the cranberry glaze mixture over the kielbasa and meatballs in the slow cooker. Stir gently to ensure everything is evenly coated.
⏱️ 3 min - 4
Cover the slow cooker and cook on low for 2 to 3 hours, or on high for 1 to 1 1/2 hours, stirring occasionally, until the meatballs and kielbasa are heated through and the sauce is bubbly and slightly thickened.
⏱️ 120 min - 5
Once cooked, stir again. Transfer the Tangy Cranberry Glazed Kielbasa Meatballs to a serving dish. Garnish with fresh chopped parsley, if desired.
⏱️ 5 min - 6
Serve hot with toothpicks as an appetizer, or alongside rice or mashed potatoes for a main meal.