Red-Eye Meatballs 😮‍💨🍒

Total Time: 10 minutes Yield: 8-10 Servings

🛒 Ingredients

• 1 bag (26–32 oz) frozen fully cooked meatballs (beef, turkey, or plant-based)

• 1 can (14 oz) whole berry cranberry sauce

• 1 bottle (12 oz) chili sauce

• ¼ cup brown sugar

• 1 tbsp lemon juice (optional but brightens flavor)

• 1 tsp garlic powder

• ½ tsp black pepper

• 1 tbsp neutral oil or butter (helps infusion distribute evenly)

• 0.1g to 0.2g RSO/Distillate (Avalaible in Dispensary)

🔥 Infusion First (Important!)

1. In a small bowl, gently warm the oil or butter (just warm, not hot).

2. Stir in your RSO or distillate until fully dissolved.

3. Set aside.

🥣 Slow Cooker Instructions

1. Add frozen meatballs directly into the slow cooker.

2. In a separate bowl, mix:

   • Cranberry sauce

   • Chili sauce

   • Brown sugar

   • Lemon juice

   • Garlic powder

   • Black pepper

3. Stir in the infused oil/butter mixture until fully combined.

4. Pour sauce over meatballs and gently stir to coat.

5. Cover and cook:

   • LOW: 3–4 hours

   • HIGH: 2 hours

6. Stir once halfway through to keep things evenly infused.

✨ Serving Ideas

• Toothpicks for easy dosing control

• Over rice or mashed potatoes

• On slider buns for infused meatball subs

• Garnish with green onions or parsley for that fancy stoner touch 🌿