Cranberry Eggplant Meatballs
These Crock-Pot Meatballs are the perfect addition to your Thanksgiving, Christmas or New Year's gatherings. The red cranberry sauce makes a colorful splash on your buffet, pot luck or holiday table. Make it the evening before and warm up in the slow cooker a few hours before your event.
2 bags of Dominex Eggplant Meatballs
14 oz. can whole cranberry sauce
1/4 cup quality hoisin sauce
1/4 cup ketchup
2 tablespoons red wine vinegar
2 tablespoons soy sauce
2 tablespoons brown sugar
2 tablespoons Buffalo Hot Wings Sauce
1 teaspoon garlic powder
1/2 teaspoon ground ginger
Add the Meatballs to the crockpot or brown them in a pan with olive oil first. Mix all of the Cranberry Sauce ingredients in the slow cooker. Add the meatballs gently spooning the sauce over the meatballs. Cover and cook on low heat for 2 hours. Stir in additional hot wings sauce after cooking if you would like more spicy meatballs. Keep warm until serving.
Recipe inspired by Carlsbad Cravings.