1 cup cranberry sauce, about ½ can jellied cranberry
½ cup ketchup
2 tablespoons packed brown sugar
2 tablespoons Dijon mustard
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
¼ teaspoon ground cinnamon
Salt and pepper, to taste
Directions
Place the mini meatballs in a slow cooker. Add the remaining ingredients and stir with a rubber spatula to combine. If using jellied cranberry, break it up a little with your spatula.
Cover and cook the meatballs on low for 3-4 hours, stirring several times during cooking. Once the meatballs are cooked through and coated in sauce, serve immediately with toothpicks.
Notes
These can be made ahead. They also freeze well. If you want to save yourself some time you could make the sauce mixture ahead of time, whisking well, and store in a plastic storage container to be poured over the meatballs right before turning on the slow cooker. If you are using jellied cranberry, microwave for 10-30 seconds to soften so you can whisk into the other ingredients.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/04/18/best-slow-cooker-cocktail-meatballs/