Turkey on Thanksgiving is a natural. So are cranberries, nuts and apple pie. This tasty appetizer gets all of those flavors going in a simple and delightful meatball bite! Yum. Make plenty!
Place the cranberry sauce, ketchup, cider, peppers, brown sugar, apple pie spice, apples and orange rind in a large slow cooker and heat on high until the cranberry sauce is melted and the ingredients have blended, about 15 minutes. Add the slightly thawed meatballs and stir. Cover and turn down to a low setting. Cook 4-6 hours while dinner is being prepared. To thicken sauce, remove the cover the last hour.
When ready to serve, open bag of scoop chips and place on a baking sheet in 400° oven for 5 minutes to crisp. Remove chips and place on serving platter. Add 1 meatball to each scoop and drizzle with sauce. Top with a sprinkle of nuts. Yields about 50.