Crockpot Cranberry Glazed Meatball Sandwiches for Easy Holiday Dinners

Bring seasonal holiday flavors to your sandwich night with these crockpot cranberry glazed meatball sandwiches. Tender meatballs simmer directly in a sweet and savory cranberry rosemary sauce right in your slow cooker, making prep totally hands-off. Piled high onto toasted rolls with melted provolone cheese, this simple meal is a festive crowd-pleaser that fits right into a busy holiday week.

Ingredients

• 2 lb frozen or homemade cooked meatballs
• 14 oz jellied cranberry sauce
• 1 cup chili sauce
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp Worcestershire sauce
• 6 hoagie rolls
• 6 slices provolone cheese

Instructions

1. Place the meatballs into the bottom of a 6-quart crockpot.
2. In a medium bowl, whisk together the jellied cranberry sauce, chili sauce, chopped rosemary, and Worcestershire sauce until mostly smooth.
3. Pour the cranberry glaze mixture evenly over the meatballs, stirring gently to coat them completely.
4. Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the meatballs are heated through and reach an internal temperature of 165 F and the sauce is hot and bubbly.
5. Split the hoagie rolls and spoon the warm glazed meatballs generously into each roll.
6. Top each sandwich with a slice of provolone cheese and place under a broiler for 2 minutes if desired to melt the cheese before serving.

Tips

• Serve with extra warm cranberry sauce on the side for dipping.
• Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days.
• Toast the hoagie rolls right before assembling to keep the bread from getting soggy.