A delightful twist on classic meatballs, these slow-cooked treats are glazed with a tangy cranberry sauce for a perfect blend of sweet and savory.
Combine the ground beef, egg, parsley, onion, salt, and pepper in a mixing bowl until well mixed.
Mix gently to avoid overworking the meat, which can make the meatballs tough.
Shape the mixture into evenly sized meatballs, about 1.5 inches in diameter.
Use a small ice cream scoop for uniform meatballs.
In the slow cooker, combine the ketchup, brown sugar, lemon juice, cranberry sauce, and chili sauce.
Stir the sauce ingredients well to ensure they are evenly combined.
Gently place the meatballs into the sauce in the slow cooker, ensuring they are coated.
Layer the meatballs carefully to avoid breaking them.
Cover the slow cooker and cook on low for 8-10 hours.
Avoid opening the lid during cooking to maintain consistent heat.
Serve the meatballs warm, garnished with additional parsley if desired.
Pair with your favorite side dishes for a complete meal.
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