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