I took one bite of this last year at a pot luck, and thank goodness I got the recipe

This meatball recipe blends the heartwarming comforts of holiday flavors with the ease of slow-cooked convenience, creating a dish that's both unique and mouthwateringly delicious. I love its combination of tart cranberry sauce and savory stuffing, infusing the classic meatball with a burst of festive spirit. The cranberry sauce, adds a delightful sweetness and tang that contrasts beautifully with the rich, meaty base. This is more than just a clever twist on a traditional meatball; it's a fusion of Thanksgiving and home-cooked comfort, making it a perfect choice for holiday gatherings or a cozy family dinner.

What elevates this dish further is the slow cooking method, which ensures each meatball is tender, juicy, and thoroughly infused with an array of flavors. As the meatballs gently simmer in the crockpot, they absorb the aromatic blend of herbs, garlic, and onion, alongside the subtle, nuanced sweetness of the cranberry. This slow melding of flavors not only makes the dish tantalizingly delicious but also incredibly convenient.

Ground meat (turkey or beef) - 1 pound
Cranberry sauce - 1 cup
Stuffing mix (dry) - 1 box
Chicken or vegetable broth - 1 cup
Egg - 1, beaten
Onion - 1, finely chopped
Garlic - 2 cloves, minced
Salt - to taste
Black pepper - to taste
Dried herbs (thyme, rosemary, sage) - 1 teaspoon each
Olive oil - for frying
Parsley - for garnish

Preparation: In a large bowl, combine the ground meat, half of the cranberry sauce, stuffing mix, beaten egg, chopped onion, minced garlic, salt, pepper, and dried herbs. Mix well until all ingredients are evenly distributed.

Form Meatballs: Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter.

Brown Meatballs: In a skillet, heat some olive oil over medium heat. Add the meatballs and cook until they are browned on all sides. This step adds flavor and texture to the meatballs.

Slow Cooker Setup: Place the browned meatballs into the slow cooker. Pour the chicken or vegetable broth over the meatballs. This will keep them moist and tender during the slow-cooking process.

Cooking: Cook on low heat for about 4-6 hours, or on high heat for about 2-3 hours. The meatballs should be cooked through and tender.

Add Cranberry Sauce: About 30 minutes before serving, add the remaining cranberry sauce to the slow cooker. This will give the meatballs a delightful cranberry flavor.

Serve: Once cooked, garnish with parsley and serve the meatballs. They can be enjoyed on their own or with a side of mashed potatoes or vegetables.

Optional: For a twist, you can add some orange zest or juice to the cranberry sauce for a citrusy flavor.

Enjoy your slow cooker cranberry-stuffing meatballs!