Slow Cooker Cranberry Barbecue Meatballs

Cranberry-orange sauce adds a twist to these fix-and-forget appetizer meatballs everyone will love!

Slow Cooker Cranberry Barbecue Meatballs

BettyCrockerRecipe by BettyCrocker

Rated 3.5 Stars
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1

10 minutes

3 hours 10 minutes

24 servings

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Nutrition Info

  • 1 Serving
  • 130
  • 6g
    (Saturated Fat 2g)
  • 40mg
  • 370mg
  • 10g
    (Dietary Fiber 0g)
  • 8g
  • Percent Daily Value*
  • 2%
  • 0%
  • 2%
  • 6%
  • Exchanges
  • 1
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft)

    No changes.

  • Substitution

    You can substitute frozen cranberry-orange sauce for the shelf-stable type. Just thaw before using.

  • Success

    These meatballs are great to bring to a gathering. Just place them in the slow cooker and plug them in when you get to your destination. You're ready to go without using the host’s precious oven space!

Ingredients

  • 1  cup barbecue sauce
  • 1/2  cup (from 9.2-ounce jar) cranberry-orange sauce
  • 1/2  teaspoon ground mustard
  • 1/2  teaspoon ground ginger
  • 1/2  teaspoon salt
  • 2  packages (16 ounces each) frozen meatballs, thawed
  • 2  tablespoons chopped fresh parsley

Directions

  1. 1Mix all ingredients except meatballs and parsley in 2- to 2 1/2-quart slow cooker until well blended. Add cold meatballs.
  2. 2Cover and cook on low heat setting 2 to 3 hours or until thoroughly heated. Stir in parsley.
  3. 3Serve meatballs with cocktail forks or toothpicks. Meatballs will hold on low heat setting up to 2 hours; stir occasionally.

Categories: Course, Appetizers, Hot Appetizers

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Halbee
Halbee said:

Served this at super bowl and everyone loved them. Great tangy taste a little different than the usual way of making this type of meatball.

2/6/2012 5:07:20 PM

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