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Cranberry-Barbecue Meatballs

Makes: 64 servings Yield: 64 meatballs
Prep 15 mins Cook 4 hrs  (low) or 2 hours (high)
Cranberry-Barbecue Meatballs
  • 2 16  ounce package  frozen cooked plain meatballs, thawed (32 meatballs each)
  • 1 16  ounce can  jellied cranberry sauce
  • 1  cup  barbecue sauce

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

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