Slow Cooker Cranberry Barbecue Meatballs

Tart cranberry-orange and zesty barbecue sauces coat tasty homemade meatballs that are conveniently kept warm in a slow cooker.

• Prep Time: 30 minutes
• Total Time: 3 hour 50 minutes
• Servings: 24

Ingredients:

Meatballs:

1        lb lean (at least 80%) ground beef

1/2     lb ground pork

1        medium onion, finely chopped (1/2 cup)

1/4     cup Progresso™ plain bread crumbs

1/2     teaspoon ground mustard

1/2     teaspoon seasoned salt

1/8     teaspoon pepper

1        egg

Sauce:

1        cup barbecue sauce

1/2     cup cranberry-orange sauce (from 9.2-oz jar)

1/2     teaspoon ground mustard

1/2     teaspoon ground ginger

1/2     teaspoon salt

2        tablespoons chopped fresh parsley

Directions:

• Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix all meatball ingredients. Shape into 1-inch meatballs. Place in pan. Bake 15 to 20 minutes or until no longer pink in center and juice is clear.
• In 2- to 2 1/2-quart slow cooker, mix all sauce ingredients except parsley until well blended. Add meatballs.
• Cover and cook on Low heat setting 2 to 3 hours or until thoroughly heated. Stir in parsley. Serve meatballs with cocktail forks or toothpicks. Meatballs will hold on Low heat setting up to 2 hours; stir occasionally.

Source: tablespoon.com/