Glazed Ham Balls and Smokies

These mini party appetizers are cooked in the slow cooker, freeing up the host for other projects. Cranberry sauce adds a touch of sweetness to these treats.



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Ingredients
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    1   
    egg
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    1/2  cup 
    graham cracker crumbs
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    1/4  cup 
    finely chopped onion
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    2   tablespoons 
    snipped dried cranberries
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    2   tablespoons 
    milk
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    ground cloves
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    8   ounces 
    ground cooked ham
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    8   ounces 
    lean ground pork
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    Nonstick cooking spray
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    1  16  ounce can 
    jellied cranberry sauce
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    1  12  ounce bottle 
    chili sauce
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    1   tablespoon 
    vinegar
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    1/2  teaspoon 
    dry mustard
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    1  16  ounce package 
    small cooked smoked sausage links

Directions
1.
Preheat oven to 350F. Lightly coat a 15x10x1-inch baking pan with cooking spray; set aside.
2.
For meatballs, in a large bowl, use a fork to beat egg. Stir in graham cracker crumbs, onion, dried cranberries, milk, and cloves. Add ham and pork; mix well. Shape the mixture into 50 meatballs. Arrange in the prepared pan.
3.
Bake for 15 minutes or until done (160F). checking with an instant-read thermometer*.
4.
Meanwhile, for sauce, in a medium saucepan stir together cranberry sauce, chili sauce, vinegar, and dry mustard. Cook over medium heat until cranberry sauce is melted, stirring occasionally.
5.
In a 3-1/2- to 5-quart slow cooker, combine meatballs and sausage. Pour sauce over mixture in cooker. Cover and cook on high-heat setting for 2 to 3 hours. Serve immediately or keep warm on low-heat setting for up to 2 hours. Serve meatballs and sausage with cocktail picks. Makes 25 servings.
Make Ahead Tip
  • Prepare as directed through Step 3. Place baked meatballs on a tray; cover and freeze for 30 minutes. Transfer meatballs to a freezer bag. Seal, label, and freeze for up to 3 months. To use, transfer frozen meatballs to a 3-1/2-, 4-, or 5-quart slow cooker. Continue as directed in Steps 4 and 5, except cook for 3 hours on the high-heat setting.
Tip
  • Test Kitchen Tip: Looking at the internal color of a meatball is not the best way to know if it's thoroughly cooked. A beef or pork meatball cooked to 160F or a poultry meatball cooked to 165F is safe, regardless of color. To check the temperature, insert an instant-read thermometer into the center of a meatball.
Nutrition information
Per Serving: cal. (kcal) 138, Fat, total (g) 7, chol. (mg) 29, sat. fat (g) 2, carb. (g) 13, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 9, pro. (g) 6, vit. A (RE) 0, vit. A (IU) 97, vit. C (mg) 2, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 8, Cobalamin (Vit. B12) (g) 0, sodium (mg) 524, Potassium (mg) 151, calcium (mg) 10, iron (mg) 1, Other Carb () 1, Medium-Fat Meat () 1, Percent Daily Values are based on a 2,000 calorie diet
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