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