Slow-Cooker Cranberry Barbecue Meatballs

Tart cranberry-orange and zesty barbecue sauces coat tasty homemade meatballs that are conveniently kept warm in a slow cooker.
Slow-Cooker Cranberry Barbecue Meatballs
Slow-Cooker Cranberry Barbecue Meatballs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Meatballs

  • 1

    lb lean (at least 80%) ground beef

  • 1/2

    lb ground pork medium onion, finely chopped (1/2 cup) 1/4 cup Progresso™ plain bread crumbs

  • 1/2

    teaspoon ground mustard

  • 1/2

    teaspoon seasoned salt

  • 1/8

    teaspoon pepper

  • 1

    egg

  • Sauce

  • 1

    cup barbecue sauce

  • 1/2

    cup cranberry-orange sauce (from 9.2-oz jar)

  • 1/2

    teaspoon ground mustard

  • 1/2

    teaspoon ground ginger

  • 1/2

    teaspoon salt

  • 2

    tablespoons chopped fresh parsley

Directions

Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix all meatball ingredients. Shape into 1-inch meatballs. Place in pan. Bake 15 to 20 minutes or until no longer pink in center and juice is clear. 2. In 2- to 2 1/2-quart slow cooker, mix all sauce ingredients except parsley until well blended. Add meatballs. 3. Cover and cook on Low heat setting 2 to 3 hours or until thoroughly heated. Stir in parsley. Serve meatballs with cocktail forks or toothpicks. Meatballs will hold on Low heat setting up to 2 hours; stir occasionally.

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