Rating: 4 stars
37 Ratings
  • 5 star values: 17
  • 4 star values: 9
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 3
  • 37 Ratings

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

Source: Better Homes and Gardens

Gallery

Credit: Marty Baldwin

Recipe Summary

prep:
15 mins
cook:
4 hrs
total:
4 hrs 15 mins
Servings:
64
Yield:
64 meatballs
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cranberry-Chipotle Meatballs:

Add 1 to 2 tablespoons finely chopped chipotle chile peppers in adobo sauce to the cranberry-barbeque sauce mixture.

Mexi-Meatballs:

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

57 calories; fat 4g; cholesterol 5mg; saturated fat 2g; carbohydrates 4g; sugars 3g; protein 2g; sodium 145mg; potassium 8mg; calcium 10.1mg; iron 0.2mg.
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