Cranberry-Chili Bison Meatballs
lb ground bison
1/2 cup bread crumbs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1-8 oz jar Heinz chili sauce
1-8 oz can cranberry sauce
Heat oven to 400°F and line a pan with foil
Spray with cooking spray
In large bowl, mix meatball ingredients.
Shape mixture into 1 1/2-inch meatballs.
Place 1 inch apart in pan.
Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.
When meatballs are done, place meatballs in slowcooker
Add chili and cranberry sauce to slow cooker and stir
Set the slow cooker on low for 4 hours (the meatballs are already cooked, so this is safe to eat but infuses the taste!)
You can add the meatballs to a toasted hot dog bun and top with spring mix and mozzarella if desired! For meal prep, we recommend putting the hot dog bun in a separate container and heating up vegetables and meatballs separately.