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.
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.
- 57 kcal cal.;
- 4 g Fat, total;
- 5 mg chol.;
- 2 g sat. fat;
- 4 g carb.;
- 3 g sugar;
- 2 g pro.;
- 145 mg sodium;
- 8 mg Potassium;
- 1 High-Fat Meat;
- 10 mg calcium;
- 0 mg iron
- Percent Daily Values are based on a 2,000 calorie diet