Recipe: Slow Cooker Cranberry Barbecue Meatballs (using homemade or frozen meatballs)

SLOW COOKER CRANBERRY BARBECUE MEATBALLS

FOR THE 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 ground black pepper
1 egg
FOR THE CRANBERRY BARBECUE SAUCE:
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

Heat oven to 375 degrees 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.

Mix all ingredients except meatballs and parsley in 2- to 2 1/2-quart slow cooker until well blended. Add cooked meatballs (or thawed meatballs).

Cover crock pot 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.

*If desired, substitute 2 packages (16 ounces each) frozen meatballs, thawed for the homemade meatballs.

**Use 1/2 pound bulk Italian sausage in place of the ground pork for a spicy kick.

VARIATION:
Serve meatballs on small hard rolls for a great hot sandwich.

Makes 24 servings
From: Recipelink.com
Adapted from source: Recipe booklet: Holiday Appetizers, Main Meals and Desserts, Betty Crocker Recipe Magazine #227, December 2005