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Easy Slow-Cooker Cranberry Barbecue Meatballs

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By Betty Crocker Kitchens
Updated Mar 2, 2016
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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
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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

  • Step 
    1
    Mix all ingredients except meatballs and parsley in 2- to 2 1/2-quart slow cooker until well blended. Add cold meatballs.
  • Step 
    2
    Cover and cook on low heat setting 2 to 3 hours or until thoroughly heated. Stir in parsley.
  • Step 
    3
    Serve 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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