Cranberry Bbq Meatballs Recipes

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EASY SLOW-COOKER CRANBERRY BARBECUE MEATBALLS



Easy Slow-Cooker Cranberry Barbecue Meatballs image

Cranberry-orange sauce adds a flavor twist to these fix-and-forget appetizer meatballs.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 3h10m

Yield 24

Number Of Ingredients 7

1 cup barbecue sauce
1/2 cup (from 9.2-ounce jar) cranberry-orange sauce
1/2 teaspoon ground mustard
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 packages (16 ounces each) frozen meatballs, thawed
2 tablespoons chopped fresh parsley

Steps:

  • Mix all ingredients except meatballs and parsley in 2- to 2 1/2-quart slow cooker until well blended. Add cold meatballs.
  • 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.

Nutrition Facts : Calories 130, Carbohydrate 10 g, Cholesterol 40 mg, Fiber 0 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 370 mg

CRANBERRY-BARBECUE MEATBALLS



Cranberry-Barbecue Meatballs image

Make and share this Cranberry-Barbecue Meatballs recipe from Food.com.

Provided by SouthernBell2627

Categories     Meatballs

Time 2h15m

Yield 64 meatballs

Number Of Ingredients 3

2 (16 ounce) packages frozen cooked plain meatballs, thawed (32 meatballs each)
1 (16 ounce) can jellied cranberry sauce
1 cup barbecue sauce

Steps:

  • 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.
  • 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.
  • Makes 64 meatballs
  • Cranberry-Chipotle Meatballs: Add 1 to 2 tablespoons finely chopped chipotle chile peppers in adobo sauce to the cranberry-barbeque sauce mixture.
  • Mexi-Meatballs: Substitute one 16-ounce jar of salsa and one 10-ounce can of enchilada sauce for the cranberry sauce and barbecue sauce.
  • 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 Facts : Calories 16.6, Sodium 35.1, Carbohydrate 4.2, Fiber 0.1, Sugar 3.7

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