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Slow Cooker Cranberry BBQ Meatballs




Source of Recipe


My version of a recipe from Betty Crocker Appetizers 1/2004 #204


Recipe Introduction


These are a good version of appetizer meatballs. I used the frozen ones – Swedish style. Mike did them for a poker party and the men almost finished them – the recipe is supposed to serve 24! We made some adjustments to the ingredients – as the recipe was, all you tasted was BBQ sauce. If you can’t find cranberry-orange sauce, just use regular (whole berry) cranberry sauce and add 2 t. orange zest and the juice of 1/2 an orange.


List of Ingredients




1 c. BBQ sauce
1 C. cranberry-orange sauce
1 t. ground mustard
3 T. Dijon mustard
1/2 t. ground ginger
2 lb. meatballs (thawed if frozen)
2 T. chopped fresh parsley


Recipe



Mix all ingredients except meatballs and parsley in a 2 to 2 1/2 qt. slow cooker until well blended. Add cold meatballs.

Cover and cook on low setting 2 – 3 hours or until thoroughly heated. Stir in parsley. They will hold at low setting up to 2 hours; stir occasionally.

Serves 24.