Rating: 4 stars
33 Ratings
  • 5 star values: 18
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 3

Tender chicken or turkey meatballs studded with cranberries take on a glorious flavor when they're simmered in a snappy cranberry-flavored barbecue sauce.

Source: Better Homes and Gardens

Gallery

Credit: Marty Baldwin

Recipe Summary test

prep:
30 mins
bake:
15 mins
cook:
2 hrs
total:
2 hrs 45 mins
Yield:
60 meatballs
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°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.

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

  • Bake for 15 to 18 minutes or until done (165°F).*

  • 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.

Tips

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

45 calories; fat 1g; cholesterol 4mg; carbohydrates 5g; protein 3g; sodium 107mg.
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