Easy Slow-Cooker Cranberry Barbecue Meatballs
Updated Mar 2, 2016
Cranberry-orange sauce adds a flavor twist to these fix-and-forget appetizer meatballs.
Easy Slow-Cooker Cranberry Barbecue Meatballs
- Prep Time 10 min
- Total 3 hr 10 min
- Servings 24
- Ingredients 7
Ingredients
- 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
Instructions
-
Step1Mix all ingredients except meatballs and parsley in 2- to 2 1/2-quart slow cooker until well blended. Add cold meatballs.
-
Step2Cover and cook on low heat setting 2 to 3 hours or until thoroughly heated. Stir in parsley.
-
Step3Serve meatballs with cocktail forks or toothpicks. Meatballs will hold on low heat setting up to 2 hours; stir occasionally.
Nutrition
130
Calories
6 g
Total Fat
8 g
Protein
10 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 130
- Calories from Fat
- 55
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Cholesterol
- 40 mg
- Sodium
- 370 mg
- Potassium
- 160 mg
- Total Carbohydrate
- 10 g
- Dietary Fiber
- 0g
- Protein
- 8 g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 0%
- 0%
- Calcium
- 2%
- 2%
- Iron
- 6%
- 6%
Exchanges:
1 Fruit;Tips from the Betty Crocker Kitchens
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