SLOW-COOKER CRANBERRY BARBECUE MEATBALLS

Slow-Cooker Cranberry Barbecue Meatballs image

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

Provided by By Betty Crocker Kitchens

Time 3h50m

Yield 24

Number Of Ingredients 14

Ingredients

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
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

Steps:

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.

Nutrition Facts : Calories 90, Carbohydrate 8 g, Cholesterol 25 mg, Fat 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 5 g, TransFat 0 g