SLOW-COOKER CRANBERRY CHIPOTLE MEATBALLS

Slow-Cooker Cranberry Chipotle Meatballs image

These sweet-and-spicy meatballs are extra-easy to make thanks to a little help from the slow cooker. Perfect for your next holiday party.

Provided by Cindy Rahe

Time 20m

Yield 10

Number Of Ingredients 12

Ingredients

2 teaspoons oil
1 cup finely diced onion
1 clove garlic, finely chopped
1 cup Progresso™ plain bread crumbs
1/4 cup milk
1 lb ground beef
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground allspice
1 can (14 oz) whole-berry cranberry sauce
3 diced chipotle chiles in adobo sauce, plus 1 tablespoon adobo sauce from can

Steps:

In 8-inch skillet, heat oil over medium heat. Cook onions in oil 3 to 5 minutes or until translucent and softened; add garlic. Cook 2 minutes. Remove from heat.
In large bowl, soak bread crumbs in milk. Add cooled onion mixture, beef, egg, salt, pepper and allspice. Mix well. Shape mixture into about 30 walnut-size meatballs; place in slow cooker.
In another bowl, mix cranberry sauce and chipotle chiles with adobo. Pour mixture over meatballs in slow cooker. Cover and cook on Low heat setting 8 hours. Serve using toothpicks and/or with bread.

Nutrition Facts : Calories 210, Carbohydrate 26 g, Cholesterol 45 mg, Fat 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 16 g, TransFat 0 g