Easy Slow-Cooker Cranberry Barbecue Meatballs
Cranberry-orange sauce adds a flavor twist to these fix-and-forget appetizer meatballs.
Ingredient
- 1 cup barbecue sauce
- 1/2 cup (from 9.2-ounce jar) cranberry-orange sauce
- 1/2 teaspoon ground mustard
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 packages (16 ounces each) frozen meatballs, thawed
- 2 tablespoons chopped fresh parsley
Direction
- Mix all ingredients except meatballs and parsley in 2- to 2 1/2-quart slow cooker until well blended. Add cold 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.
