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Slow-Cooker Cranberry Barbecue Meatballs
Slow-Cooker Cranberry Barbecue Meatballs
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Prep Time:
30 minutes
Total Time:
3 hours 50 minutes
Tangy cranberry-orange and zesty barbecue meatballs simmered in a slow cooker for a flavorful, hands-off meal.
Ingredients:
  • 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
  • 1 cup barbecue sauce
  • 1/2 cup cranberry-orange sauce (from 9.2-oz jar)
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh parsley
Instructions:
  • Preheat oven to 375°F and spray a 15x10x1-inch pan with cooking spray. Combine all meatball ingredients in a large bowl and shape into 1-inch meatballs. Arrange them in the pan and bake for 15 to 20 minutes, or until they are no longer pink inside and the juices run clear.
  • Combine all sauce ingredients, excluding parsley, in a 2- to 2 1/2-quart slow cooker. Mix well and then add in the meatballs.
  • Simmer covered on Low heat for 2 to 3 hours until piping hot. Then, mix in fresh parsley. Serve meatballs with cocktail forks or toothpicks. Meatballs can stay warm on Low heat for up to 2 hours; remember to stir now and then.

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