Ingredients

The following ingredients have 7 Servings
  • 1 cup cranberry-apple juice (I used unsweetened)
  • 1 cup BBQ sauce
  • 1-2 teaspoons cornstarch (if you prefer a thick sauce)
  • 2 teaspoons Worcestershire sauce
  • 1 pound bite-sized fully cooked meatballs (browned if freshly homemade, no need to defrost if frozen)

Instruction

  • Add juice, BBQ sauce, cornstarch (if using) and Worcestershire sauce to a 3-4 quart crockpot. Whisk well. Add the meatballs and stir to coat.
  • Cook on LOW for 3-4 hours, or until the meatballs are piping hot all the way through the middle, and the sauce is bubbly. If the sauce isn't thick enough / you want it more glaze-y, remove the lid and cook for another 15 minutes uncovered.