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Cranberry-Barbecue Meatballs
Cook: 4 hrs to 5 hrs on low or 2 to 2-1/2 hours on high
Ingredients
- 2 16 ounce packages frozen cooked plain meatballs, thawed (32 meatballs each)
- 1 16 ounce can jellied cranberry sauce
- 1 cup barbecue sauce
Directions
1. 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.
2. 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.
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Variation:
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.
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Variation:
Cranberry-Chipotle Meatballs:
Add 1 to 2 tablespoons finely chopped chipotle chile peppers in adobo sauce to the cranberry-barbeque sauce mixture.
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Variation:
Mexi-Meatballs:
Substitute one 16-ounce jar of salsa and one 10-ounce can of enchilada sauce for the cranberry sauce and barbecue sauce.
