Ingredients

• 1  egg, beaten
• 1/2  cup finely crushed graham crackers
• 1/4  cup finely chopped onion
• 2  tablespoons snipped dried cranberries
• 2  tablespoons milk
•   Dash ground cloves
• 8  ounces ground pork
• 8  ounces ground cooked ham
•   Nonstick cooking spray
• 1  16-ounce can jellied cranberry sauce
• 1  12-ounce bottle chili sauce
• 1  tablespoon vinegar
• 1/2  teaspoon dry mustard
• 1  16-ounce package small fully cooked smoked sausage links

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.