Cranberry-Sauced Meatballs
The meatballs for this appetizer recipe can be made ahead and then baked and added to the slow cooker with the sauce before guests arrive.
Prep Time:
30 mins
Total Time:
1 hr 45 mins
Servings:
60 meatballs
Ingredients
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1 egg
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1/2 cup seasoned fine dry bread crumbs
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1/2 cup dried cranberries, snipped, or golden raisins, snipped
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1/4 cup finely chopped onion
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1 teaspoon salt
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1/2 teaspoon ground cloves or allspice
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2 pounds uncooked ground chicken or turkey
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Nonstick cooking spray
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1 16-ounce can jellied cranberry sauce
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1 cup bottled barbecue sauce
Directions
1.
Preheat oven to 350 degrees 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.
2.
Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray. Place meatballs in pan.
3.
Bake for 15 to 18 minutes or until done (165 degrees F ).*
4.
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.
5.
*Note: 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.
6.
Make-Ahead Directions: 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.
Nutrition information
Calories 45, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 4 mg, Sodium 107 mg, Carbohydrate 5 g, Fiber 0 g, Protein 3 g.
Percent Daily Values are based on a 2,000 calorie diet
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