Cranberry Meatballs

Few appetizers vanish off the table faster than these. The sauce is almost embarrassingly simple: melt down cranberry sauce until it’s smooth, then stir in chile sauce, brown sugar, and a squeeze of lemon for a glaze that’s sweet, tangy, and just a little spicy.

That’s the whole trick. Pour it over your meatballs, set the slow cooker to low, and walk away. In a couple of hours they’re glossy, glazed, and warmed through, and they’ll hold hot for as long as the party runs.

It works with frozen, store-bought, or homemade meatballs, which makes it the kind of no-fuss dish you can throw together for a crowd on short notice.

Kitchen Tips

• Melt the cranberry sauce gently and stir it smooth before adding anything else, so the glaze coats evenly.
• Keep the cooker on low or warm to serve; high heat can scorch the sugary sauce at the edges.
• Stir once or twice so every meatball gets a coat of glaze.

Variations

• Swap the chile sauce for barbecue sauce for a smokier, classic cocktail meatball.
• Add a spoon of grape jelly for the retro sweet-and-sour version.
• Stir in a pinch of red pepper flakes or a dash of sriracha for more kick.