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cranberry sauced meatballs

a recipe by

Looking for an interesting appetizer for your next gathering? Try cooking these cranberry-sauced meatballs in your slow cooker and you are sure to get some compliments about these interesting appetizers.

serves 60
prep time 30 Min
cook time 3 Hr
method Slow Cooker Crock Pot

Ingredients For cranberry sauced meatballs

  • 1
  • 1/2 c
    seasoned fine dry bread crumbs
  • 1/2 c
    dried cranberries, snipped, or golden raisins, snipped
  • 1/4 c
    finely chopped onion
  • 1 tsp
  • 1/2 tsp
    ground cloves or allspice
  • 2 lb
    uncooked ground chicken or turkey
  • nonstick cooking spray
  • 16oz can
    jellied cranberry sauce
  • 1 c
    bottled honey barbecue sauce

How To Make cranberry sauced meatballs

  • 1
    Preheat oven to 350 degrees F. For meatballs, in a very large bowl, beat egg with a fork. Stir in bread crumbs, dried cranberries or raisins, onion, salt, and cloves or allspice. Add ground chicken or turkey; mix well. Shape into 60 meatballs. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray. Place meatballs in pan. Bake for 15 to 18 minutes or until done.
  • 2
    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.