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.

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( 33 Ratings)

33 Ratings

5 Stars 15%

4 Stars 39%

3 Stars 33%

2 Stars 12%

1 Stars

Member Reviews ( 1 )

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Prep Time 30 min
Total Time 3 hr 50 min
Servings 24

Ingredients

Meatballs

1: lb lean (at least 80%) ground beef

1/2: lb ground pork

1: 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

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Directions

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.