Cranberry BBQ Meatballs
1 32-ounce bag of frozen appetizer-sized meatballs, thawed (approximately 60-65 meatballs)
1 17-ounce bottle of Sweet Baby Ray's or your favorite barbecue sauce
1 14-ounce can jellied cranberry sauce with whole cranberries
1/8 teaspoon garlic powder, optional
fresh parsley, minced optional garnish
black pepper, optional garnish
In a mixing bowl, whisk together barbecue sauce, cranberry sauce, and garlic powder. Set aside.
Add thawed meatballs to bottom of slow cooker, pour sauce over top and gently stir to combine.
Cover and cook on low for 3-4 hours. For a more glaze-like consistency, take the lid off during the last 30 minutes to an hour.
If desired, garnish with a sprinkle of parsley and pepper.
These slightly sweet, tangy meatballs will be a hit at any Thanksgiving or Christmas party - or anytime at all for that matter!
Back to McIntosh Recipe Collection