Three ingredients and a slow-cooker are all you need for a crowd-pleasing appetizer.
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.