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Slow-Cooker Cranberry Barbecue Meatballs

Slow-Cooker Cranberry Barbecue Meatballs
The recipe Slow-Cooker Cranberry Barbecue Meatballs is ready in approximately 3 hours and 50 minutes and is definitely a great dairy free option for lovers of American food. This recipe serves 24. One portion of this dish contains roughly 6g of protein, 3g of fat, and a total of 89 calories. It is perfect for Father's Day. A mixture of ground mustard, cranberry-orange sauce, pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

1
Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix all meatball ingredients. Shape into 1-inch meatballs.
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MeatballsMeatballs
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OvenOven
Frying PanFrying Pan
2
Place in pan.
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3
Bake 15 to 20 minutes or until no longer pink in center and juice is clear.
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4
In 2- to 2 1/2-quart slow cooker, mix all sauce ingredients except parsley until well blended.
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5
Add meatballs.
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6
Cover and cook on Low heat setting 2 to 3 hours or until thoroughly heated. Stir in parsley.
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7
Serve meatballs with cocktail forks or toothpicks. Meatballs will hold on Low heat setting up to 2 hours; stir occasionally.
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CocktailCocktail
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DifficultyExpert
Ready In3 hrs, 50 m.
Servings24
Health Score1
Dairy Free
CuisinesBbqBarbecue
DietsDairy Free
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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