Three ingredients and a slow-cooker are all you need for a crowd-pleasing appetizer.
- Makes: 64 servings
- Yields: 64 meatballs
- Prep: 15 mins
- Cook: 4 hrs (low) or 2 hours (high)
- 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.
- 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
Add 1 to 2 tablespoons finely chopped chipotle chile peppers in adobo sauce to the cranberry-barbeque sauce mixture.
Substitute one 16-ounce jar of salsa and one 10-ounce can of enchilada sauce for the cranberry sauce and barbecue sauce.
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