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Slow-Cooker Cranberry Barbecue Meatballs

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

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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

Details

Preparation

Step 1

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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