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Slow cooker Cranberry Chili Meatballs
Slow cooker Cranberry Chili Meatballs

Before you jump to Slow cooker Cranberry Chili Meatballs recipe, you may want to read this short interesting healthy tips about Turn to Food to Boost Your Mood.

In general, people have been conditioned to believe that “comfort” foods are terrible for the body and should be avoided. Often, if your comfort food is made of candy or other junk foods, this holds true. Other times, comfort foods can be utterly nutritious and good for us to eat. There are a number of foods that, when you eat them, could better your mood. If you seem to feel a little bit down and you’re in need of a happiness pick me up, try some of these.

Cold water fish are excellent for eating if you wish to battle depression. Cold water fish such as tuna, trout and wild salmon are high in DHA and omega-3s. Omega-3 fatty acids and DHA are two things that promote the quality and the function of your brain’s grey matter. It’s the truth: consuming tuna fish sandwiches can really help you overcome your depression.

Now you realize that junk food isn’t necessarily what you have to eat when you are wanting to help your moods get better. Try a couple of of these suggestions instead.

We hope you got benefit from reading it, now let’s go back to slow cooker cranberry chili meatballs recipe. To cook slow cooker cranberry chili meatballs you only need 8 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make Slow cooker Cranberry Chili Meatballs:
  1. Use jellied cranberry sauce (14 ounces)
  2. Prepare bottle of chili sauce (12 ounces)
  3. Take packed brown sugar
  4. You need chili powder
  5. Get ground cumin
  6. Provide cayenne pepper
  7. Provide (32 ounces) frozen fully cooked meatballs, thawed or your own already cooked homemade meatballs (see my recipe)
  8. Get chopped parsley (to garnish)
Instructions to make Slow cooker Cranberry Chili Meatballs:
  1. Put meatballs into a slow cooker.
  2. Combine cranberry sauce, chili sauce, brown sugar, ground cumin, and cayenne pepper in a saucepan. Stirring, over medium heat until mixture is blended.
  3. Pour hot mixture over meatballs in slow cooker and gently toss to coat.
  4. Cook on low for 3-4 hours.
  5. Garnish with chopped parsley.
  6. As a variation to the slow cooker you can put the meatballs into a casserole dish and bake in the oven for about 45 minutes at 300°.

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