Cranberry-Barbecue Meatballs
Recipe from
Better Homes and Gardens
Three ingredients and a slow-cooker are all you need for a crowd-pleasing appetizer.
Ingredients
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2 16-ounce packagesfrozen cooked plain meatballs, thawed (32 meatballs each)see savings
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1 16-ounce canjellied cranberry saucesee savings
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1 cupbarbecue saucesee savings
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Directions
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.
3.
Makes 64 meatballs
4.
Cranberry-Chipotle Meatballs: Add 1 to 2 tablespoons finely chopped chipotle chile peppers in adobo sauce to the cranberry-barbeque sauce mixture.
5.
Mexi-Meatballs: Substitute one 16-ounce jar of salsa and one 10-ounce can of enchilada sauce for the cranberry sauce and barbecue sauce.
6.
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 information
Per serving: Calories 57, Total Fat 4 g, Saturated Fat 2 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 5 mg, Sodium 145 mg, Carbohydrate 4 g, Total Sugar 3 g, Fiber 0 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 1%, Iron 1%. Exchanges: High-Fat Meat .5. Percent Daily Values are based on a 2,000 calorie diet.
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