Cranberry-Barbecue Meatballs
"This recipe is from www.bhg.com. Other variations are listed below as well. Enjoy!"
- Ready In:
- 2hrs 15mins
- Ingredients:
- 3
- Yields:
-
64 meatballs
ingredients
- 2 (16 ounce) packages frozen cooked plain meatballs, thawed (32 meatballs each)
- 1 (16 ounce) can jellied cranberry sauce
- 1 cup barbecue sauce
directions
- In a 3-1/2- or 4-quart slow cooker place meatballs. In a medium bowl combine cranberry sauce and barbecue sauce. Pour over meatballs in cooker; stir to coat.
- Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Serve meatballs with toothpicks. If desired, keep warm on low-heat setting for up to 2 hours.
- Makes 64 meatballs
- Cranberry-Chipotle Meatballs: Add 1 to 2 tablespoons finely chopped chipotle chile peppers in adobo sauce to the cranberry-barbeque sauce mixture.
- Mexi-Meatballs: Substitute one 16-ounce jar of salsa and one 10-ounce can of enchilada sauce for the cranberry sauce and barbecue sauce.
- Saucepan variation: In a large saucepan combine thawed meatballs and desired sauce. Heat to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes minutes or until heated through, stirring occasionally.
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RECIPE SUBMITTED BY
I am 30 years old. I am married and have a wonderful family. My hubbie is the greatest. We have a 2 1/2 year old little girl. Her name is Lizzie Belle. I have pics if anyone wants to see. I work for a bank in Brandon, MS. My hubbie is a police officer in Jackson. I have a great cookbook that is called "Any Blonde Can Cook". It is awesome. I love to cook...when I have the time. My family keeps me pretty busy though. I enjoy reading books, going to the movies, traveling, spending time with my family, cooking, playing with Lizzie Belle, tanning, and getting my nails done.
