Slow-Cooker Cranberry Chipotle Meatballs


  • 2 teaspoons oil
  • 1 cup finely diced onion
  • 1 clove garlic, finely chopped
  • 1 cup Progresso™ plain bread crumbs
  • 1/4 cup milk
  • 1 lb ground beef
  • 1 egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground allspice
  • 1 can (14 oz) whole-berry cranberry sauce
  • 3 diced chipotle chiles in adobo sauce, plus 1 tablespoon adobo sauce from can


  1. In 8-inch skillet, heat oil over medium heat. Cook onions in oil 3 to 5 minutes or until translucent and softened; add garlic. Cook 2 minutes. Remove from heat.
  2. In large bowl, soak bread crumbs in milk. Add cooled onion mixture, beef, egg, salt, pepper and allspice. Mix well. Shape mixture into about 30 walnut-size meatballs; place in slow cooker.
  3. In another bowl, mix cranberry sauce and chipotle chiles with adobo. Pour mixture over meatballs in slow cooker. Cover and cook on Low heat setting 8 hours. Serve using toothpicks and/or with bread.