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Cranberry-Sauced Meatballs Appetizer

Yield: 60 meatballs
Prep 30 mins Bake 350°F 15 mins to 18 mins Cook 2 hrs to 3 hrs  (low) or 1 to 1 1/2 hours (high)
Cranberry-Sauced Meatballs Appetizer
Ingredients
  • 1 egg
  • 1/2 cup  seasoned fine dry bread crumbs
  • 1/2 cup  dried cranberries, snipped, or golden raisins, snipped
  • 1/4 cup  finely chopped onion
  • 1 teaspoon  salt
  • 1/2 teaspoon  ground cloves or allspice
  • 2 pounds  uncooked ground chicken or turkey
  • Nonstick cooking spray
  • 1 16 ounce can jellied cranberry sauce
  • 1 cup  bottled barbecue sauce
Directions

1. Preheat oven to 350 degrees F. For meatballs, in a very large bowl, beat egg with a fork. Stir in bread crumbs, dried cranberries or raisins, onion, salt, and cloves or allspice. Add ground chicken or turkey; mix well. Shape into 60 meatballs.

2. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray. Place meatballs in pan.

3. Bake for 15 to 18 minutes or until done (165 degrees F).*

4. Meanwhile, in a 3-1/2- to 4-quart slow cooker, stir together cranberry sauce and barbecue sauce. Add cooked meatballs, stirring gently to coat. Cover and cook on low-heat setting for 2 to 3 hours or on high-heat setting for 1 to 1-1/2 hours. (Meatballs may be kept warm on low-heat setting for up to 1 hour more.) Serve with toothpicks. Makes 60 meatballs.

From the Test Kitchen
  • Prepare meatballs as directed through step 2. Cover and chill for up to 24 hours. Continue as directed in steps 3 and 4, using the maximum timings to bake and to heat in slow cooker.
*
  • The internal color of a meatball is not a reliable doneness indicator. A poultry meatball cooked to 165 degrees F is safe, regardless of color. To measure the doneness of a meatball, insert an instant-read thermometer into the center of meatball.
Nutrition Facts (Cranberry-Sauced Meatballs Appetizer)
  • cal. (kcal) 45,
  • Fat, total (g) 1,
  • chol. (mg) 4,
  • carb. (g) 5,
  • pro. (g) 3,
  • sodium (mg) 107,
  • Percent Daily Values are based on a 2,000 calorie diet

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