| 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 |
| 1. | Mix all ingredients except meatballs and parsley in 2- to 2 1/2-quart slow cooker until well blended. Add cold meatballs. |
| 2. | Cover and cook on low heat setting 2 to 3 hours or until thoroughly heated. Stir in parsley. |
| 3. | Serve meatballs with cocktail forks or toothpicks. Meatballs will hold on low heat setting up to 2 hours; stir occasionally. |
| No changes. |
|
| You can substitute frozen cranberry-orange sauce for the shelf-stable type. Just thaw before using. |
|
| 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! |
Nutrition Information:
130 ( 55 ); 6 g ( 2 g); 40 mg; 370 mg; 10 g ( 0g); 8 g 2 %; 0%; 2 %; 6 % 1 ; 1