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Cranberry-Barbecue Meatballs
Ingredients
-
2
16 ounce package frozen cooked plain meatballs, thawed (32 meatballs each)
-
1
16 ounce can jellied cranberry sauce
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1
cup barbecue sauce
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
- Variation Cranberry-Chipotle Meatballs:Add 1 to 2 tablespoons finely chopped chipotle chile peppers in adobo sauce to the cranberry-barbeque sauce mixture.
- Variation Mexi-Meatballs:Substitute one 16-ounce jar of salsa and one 10-ounce can of enchilada sauce for the cranberry sauce and barbecue sauce.
- Equipment 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)
- Servings Per Recipe 64,
- Calories 57,
- Protein (gm) 2,
- Carbohydrate (gm) 4,
- Fat, total (gm) 4,
- Cholesterol (mg) 5,
- Saturated fat (gm) 2,
- Sugar, total (gm) 3,
- Sodium (mg) 145,
- Potassium (mg) 8,
- Calcium (DV %) 10,
- Iron (DV %) 0,
- High-Fat Meat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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These are the best meatballs. I made them last holiday and everyone loved them
12/14/2010 03:57:59 AM Report AbuseThese meatballs are so easy and so delicious. I made them over the 2009 Christmas and New Years holiday and what a hit!!! I will deffinately make these again.
1/4/2010 12:41:20 PM Report Abuse