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Cranberry-Barbecue Meatballs

Three ingredients and a slow-cooker are all you need for a crowd-pleasing appetizer.

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  • Makes: 64 servings
  • Yields: 64 meatballs
  • Prep: 15 mins
  • Cook: 4 hrs (low) or 2 hours (high)

Cranberry-Barbecue Meatballs

Ingredients

Directions

  1. In a 3-1/2- or 4-quart slow cooker place meatballs. In a medium bowl combine cranberry sauce and barbecue sauce. Pour over meatballs in cooker; stir to coat.
  2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Serve meatballs with toothpicks. If desired, keep warm on low-heat setting for up to 2 hours. Makes 64 meatballs.

From the Test Kitchen

Cranberry-Chipotle Meatballs:

Add 1 to 2 tablespoons finely chopped chipotle chile peppers in adobo sauce to the cranberry-barbeque sauce mixture.

Mexi-Meatballs:

Substitute one 16-ounce jar of salsa and one 10-ounce can of enchilada sauce for the cranberry sauce and barbecue sauce.

Saucepan variation:

In a large saucepan combine thawed meatballs and desired sauce. Heat to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes minutes or until heated through, stirring occasionally.

Nutrition Facts (Cranberry-Barbecue Meatballs)

    Per serving:
  • 57 kcal cal.,
  • 4 g fat
  • (2 g sat. fat,
  • 5 mg chol.,
  • 145 mg sodium,
  • 4 g carb.,
  • 3 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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