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. MORE+ LESS-

By Betty Crocker Kitchens

August 19, 2010

Meatballs

lb lean (at least 80%) ground beef

1/2

lb ground pork

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

egg

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

tablespoons chopped fresh parsley

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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.