Easy Slow Cooker Cranberry Barbecue Meatballs Food

SLOW COOKER CRANBERRY MEATBALLS

Steps:

• Throw all of the ingredients in a slow cooker and cook until heated through (about 2-3 hours).
• Alternatively, throw in an Instant Pot and cook on high for 5 minutes.
• Mix well and sprinkle with orange zest.
• Leave Instant Pot on warm or slow cooker on low to serve.

SLOW-COOKER CRANBERRY BARBECUE MEATBALLS

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.

EASY SLOW-COOKER CRANBERRY BARBECUE MEATBALLS

Steps:

• Mix all ingredients except meatballs and parsley in 2- to 2 1/2-quart slow cooker until well blended. Add cold 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.

SLOW COOKER CRANBERRY BARBECUE MEATBALLS

Steps:

• Mix all ingredients except meatballs and parsley in 2 or 2 1/2- quart slow cooker until well blended.
• Add cold meatballs.
• Cover and cook on Low het setting 2 - 3 hours or until thoroughly heated.
• Stir in parsley.

SLOW-COOKER CRANBERRY CHILI MEATBALLS

Steps:

• Put cranberry sauce, chili sauce and water in slow-cooker and stir to combine.
• Add meatballs and stir to coat them with the sauce.
• Cover and cook on low 3-4 hours, until bubbly and meatballs are heated through.
• Stir; serve warm from the cooker.
• Tip: Add 2 packed tablspoons brown sugar and t teaspoon of lemon juice to the sauce for a sweet-sour variatin.

CRANBERRY-BARBECUE MEATBALLS

Steps:

• 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.