Crockpot Meatballs and Peppers in Cranberry Chili Sauce

Its crazy busy around here! With birthdays, parties, friends, school events, traveling, being a parent, kid homework, and baking for my husband I'm running from one place to the next. I?ve been opting to take some shortcuts in the kitchen lately rather than hauling the family off to McDonald?s for dinner, much to my 8-year-old?s chagrin.

The cranberry flavor in these sweet and sour meatballs makes for a nice fall meal. Everything went into the slow cooker in just a couple minutes, enabling me to carry on with my insane schedule. These meatballs were served over rice for my family, but they?re nice as an easy appetizer on their own for parties and potlucks.

Instructions
1 (2 pound) bag frozen Rosina Homestyle Meatballs
1 (10 ounce) bag frozen organic tri-colored sweet peppers
1 (14 ounce) can jellied cranberry sauce
1 (12 ounce) jar Chili Sauce
Salt
Freshly ground pepper
Red pepper flakes, optional but recommended
Cooked rice

Instructions
1. Add the cranberry sauce, chili sauce, a pinch of salt, some pepper, and a dash of red pepper flakes to taste to a pot and bring to a simmer. Stir often and turn off heat when the two sauces combine.

2. Place the frozen meatballs, frozen peppers, and sauce mixture into a slow cooker and cook over low heat for about 6 to 7 hours or on high heat for about 4 to 5 hours.

3. Serve over rice if desired.

Recipe by Laura Flowers