Crimson-Glazed Ham Balls and Smokies

Cocktail meatballs and weenies are made special for party serving with this recipe that has a zesty spark of cranberry in the sauce. Make and serve the appetizers in a slow cooker.

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  • Makes: 25 appetizer servings
  • Prep: 30 mins
  • Cook: 2 hrs
  • Bake: 15 mins 350°F

Crimson-Glazed Ham Balls and Smokies

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Directions

  1. Preheat oven to 350 degree F. For meatballs, in a large mixing bowl combine the egg, crushed graham crackers, onion, cranberries, milk, and cloves. Add ground pork and ham. Shape into 50 meatballs.
  2. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray. Place meatballs in pan. Bake in the preheated oven for 15 minutes or until no longer pink inside. Drain meatballs.
  3. Meanwhile, in a medium saucepan stir together the cranberry sauce, chili sauce, vinegar, and dry mustard. Cook over medium heat until cranberry sauce is melted, stirring occasionally.
  4. In a 3-1/2- to 5-quart crockery cooker combine the baked meatballs and smoked sausage links. Pour sauce over meatballs and links. Cover; cook on high-heat setting for 2 to 3 hours. Serve immediately or keep warm on low-heat setting for up to 2 hours. Serve with toothpicks. Makes 25 appetizer servings.
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Nutrition Facts (Crimson-Glazed Ham Balls and Smokies)

  • Per serving:
  • 138 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 29 mg chol.,
  • 524 mg sodium,
  • 13 g carb.,
  • 1 g fiber,
  • 9 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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