Cranberry Barbecue Meatballs – Slow-Cooker Recipe

These Cranberry Barbecue Meatballs are incredibly easy to make. They require just simple ingredients and can be made right on the stovetop, or for convenience, in your slow cooker. Serve on their own as a hearty appetizer for Thanksgiving or Christmas, or serve with rice for a simple weeknight meal.

Ingredients

Meatballs

• 1 lb lean (at least 80%) ground beef
• 1/2 lb ground pork
• 1 medium onion, finely chopped (1/2 cup)
• 1/4 cup Progresso™ plain bread crumbs
• 1/2 teaspoon ground mustard
• 1/2 teaspoon seasoned salt
• 1/8 teaspoon pepper
• 1 egg

Sauce

• 1 cup barbecue sauce
• 1/2 cup cranberry-orange sauce (from 9.2-oz jar)
• 1/2 teaspoon ground mustard
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh parsley

Directions

1. Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix all meatball ingredients. Shape into 1-inch meatballs. Place in pan. Bake 15 to 20 minutes or until no longer pink in center and juice is clear.
2. In 2- to 2 1/2-quart slow cooker, mix all sauce ingredients except parsley until well blended. Add meatballs.
3. Cover and cook on Low heat setting 2 to 3 hours or until thoroughly heated. Stir in parsley. Serve meatballs with cocktail forks or toothpicks. Meatballs will hold on Low heat setting up to 2 hours; stir occasionally.