Slow-Cooker Cranberry Barbecue Meatballs

Cranberry-orange sauce adds a flavor twist to these fix-and-forget appetizer meatballs.

  • Prep Time 10 min
  • Total Time 3 hr 10 min
  • Servings 24

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

  • 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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
(
Calories from Fat
55 ),
% Daily Value
Total Fat
6 g
6 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
40 mg
40 %;
Sodium
370 mg
370 %;
Total Carbohydrate
10 g
10 %
(Dietary Fiber
0g
0%
),
Protein
8 g
8 %
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
2%;
Iron
6%;
Exchanges:
1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.