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Easy Slow-Cooker Cranberry Barbecue Meatballs

 49 Ratings
10 Comments
  • Prep Time 10 min
  • Total Time 3 hr 10 min
  • Servings 24
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Cranberry-orange sauce adds a flavor twist to these fix-and-forget appetizer meatballs.

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 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.

Expert Tips

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

No nutrition information available for this recipe.

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