Recipe Finder:
Check out our most popular categories:
Cranberry-Sauced Meatballs Appetizer
Bake: 15 mins at 350°F
Cook: 2 hrs to 3 hrs on low or 1 to 1-1/2 hours on high
Ingredients
- Nonstick cooking spray
- 1 egg
- 1/2 cup seasoned fine dry bread crumbs
- 1/2 cup dried cranberries, snipped, or golden raisins, snipped
- 1/4 cup finely chopped onion
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cloves or allspice
- 2 pounds uncooked ground chicken or turkey
- 1 16 ounce can jellied cranberry sauce
- 1 cup bottled barbecue sauce
Directions
1. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray; set aside. For meatballs, in a very large bowl, beat egg with a fork. Stir in bread crumbs, dried cranberries or raisins, onion, salt, garlic powder, and cloves or allspice. Add ground chicken or turkey; mix well. Shape into 60 meatballs.
2. Place meatballs in prepared pan. Bake in a 350 degree F oven for 15 to 18 minutes or until done (165 degrees F).*
3. Meanwhile, in a 3-1/2- to 4-quart slow cooker, stir together cranberry sauce and barbecue sauce. Add cooked meatballs, stirring gently to coat. Cover and cook on low-heat setting for 2 to 3 hours or on high-heat setting for 1 to 1-1/2 hours. (Meatballs may be kept warm on low-heat setting for up to 1 hour more.) Serve with toothpicks. Makes 60 meatballs.
-
Make Ahead Tip:
Prepare meatballs as directed through step 2, except do not bake. Cover and chill for up to 24 hours. Continue as directed in steps 2 and 3, using the maximum timings to bake and to heat in slow cooker.
-
Note:
*
The internal color of a meatball is not a reliable doneness indicator. A poultry meatball cooked to 165 degrees F is safe, regardless of color. To measure the doneness of a meatball, insert an instant-read thermometer into the center of meatball.
