Slow Cooker Cranberry Barbecue Meatballs |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 24 |
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A wonderful appetizer - always highly requested at our parties! From a Betty Crocker Appetizer recipe book - January 2004. I use store-bought meatballs. Meatballs will hold on Low Heat setting for about 2 hours. Hint- Trader Joe's makes a great cranberry-orange sauce, but only at the holidays. To make this recipe at other times, I just create a sauce with canned cranberries and about a 1/4 cup OJ. Enjoy! We sure do! Ingredients:
1 cup barbecue sauce |
1/2 cup cranberry orange sauce |
1/2 teaspoon ground mustard |
1/2 teaspoon ground ginger |
1/2 teaspoon salt |
2 (10 ounce) packages frozen meatballs, about 5 dozen, thawed |
2 tablespoons chopped fresh parsley |
Directions:
1. Mix all ingredients except meatballs and parsley in 2 or 2 1/2- quart slow cooker until well blended.
2. Add cold meatballs.
3. Cover and cook on Low het setting 2 - 3 hours or until thoroughly heated.
4. Stir in parsley.
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