Ingredients:

  • 2 lbs lean ground beef (85/15)
  • 1 cup panko breadcrumbs
  • 2 large eggs
  • 2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 14 oz jellied cranberry sauce
  • 12 oz chili sauce
  • 2 tbsp balsamic vinegar
  • 1 tbsp brown sugar
  • 0.5 tsp red pepper flakes

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine ground beef, panko, eggs, garlic powder, smoked paprika, salt, and black pepper. Mix until just combined to avoid toughness.
  3. Roll the mixture into approximately 40 one-inch rounds and place them on the prepared baking sheet.
  4. Bake meatballs for 10–12 minutes until a brown crust forms, ensuring structural integrity for the slow cooker.
  5. While meatballs bake, whisk together the cranberry sauce, chili sauce, balsamic vinegar, brown sugar, and red pepper flakes in a 6-quart slow cooker.
  6. Transfer the browned meatballs into the slow cooker and stir gently to coat each meatball in the sauce.
  7. Cover and cook on LOW for 3 hours, allowing the sauce to reduce into a thick, mahogany-colored glaze.