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Cranberry-Sauced Meatballs

From: Heart-Healthy Living

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.

Servings: 60 meatballs
Prep: 30 mins
Total: 1 hr 45 mins
Rated :   by 1 person
Ingredients
1 egg
1/2 cup seasoned fine dry bread crumbs
1/2 cup dried cranberries, snipped, or golden raisins, snipped
1/4 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon ground cloves or allspice
2 pounds uncooked ground chicken or turkey
Nonstick cooking spray
1 16-ounce can jellied cranberry sauce
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 Facts
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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