Ingredients

Ingredients

• 1 (12-ounce) bottle Heinz chili sauce (1 1/4 cups)
• 1 (14-ounce) can jellied cranberry sauce
• 1 tablespoon packed light or dark brown sugar
• 1 tablespoon Worcestershire sauce
• 2 (14 to 18-ounce) bags frozen cooked bite-size Italian meatballs (about 1/2 ounce each; do not thaw)
• Finely chopped fresh parsley leaves, for garnish (optional)

Instructions

1. Whisk 1 (12-ounce) bottle Heinz chili sauce, 1 (14-ounce) can jellied cranberry sauce, 1 tablespoon packed brown sugar, and 1 tablespoon Worcestershire sauce together in a 5-quart or larger slow cooker until the cranberry sauce is mostly smooth. Stir in 2 (14 to 18-ounce) bags frozen cooked bite-size Italian meatballs.
2. Cover and cook until the meatballs are heated through and the sauce thickens slightly, 2 to 2 1/2 hours on the HIGH setting or 3 to 4 hours on the LOW setting. If you’d like a thicker sauce, cook uncovered on the HIGH setting for the last 30 minutes of cooking time, stirring occasionally.
3. Transfer the meatballs and sauce to a serving dish, or turn on the warm setting and serve straight from the slow cooker. Garnish with finely chopped fresh parsley leaves if desired.

Recipe Notes

Stovetop: For a faster version, make the recipe on the stove. Cook everything uncovered in a large pot over medium-low heat, stirring occasionally, until the meatballs are heated through and the sauce thickens and coats the meatballs, about 25 minutes.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.