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A crockpot appetizer that you can make ahead. Dried cranberries may be reolaced with golden raisins, if desired.
Ingredients:
1 egg
1/2 cup seasoned fine bread crumbs
1/2 cup dried cranberries, snipped
1/4 cup finely chopped onion
1/2 tsp ground cloves or allspice
2 pounds uncooked ground chicken or turkey
nonstick cooking spray
1 can (16 oz) jellied cranberry sauce
1 cup bottles barbeque sauce
Procedure:
Preheat oven to 350 F and lightly spray a 15x10 inch baking pan. Make meatballs in a large bowl by combining beaten
egg, bread crumbs, dried cranberries, onion and cloves or allspice. Combine well and mix in the ground chicken or turkey.
Form into 60 small meatballs. Place meatballs in sprayed baking pan and bake for 15 to 18 minutes or until done.Make
the sauce by combining the jellied cranberry sauce and barbeque sauce in a 3 1/2 to 4 quart slow cooker. Stir well and
add cooked meatballs, gently stirring to coat. Cover and cook on low for 2-3 hours, or on high for 1 hour. Serve
with toothpicks.
To make ahead. Prepare and cook meatballs. Allow to cool, cover and refrigerate for up to 24 hours. About
3 hours before serving, make the sauce in the crockpot, add meatballs and heat on low for 3 hours, or on high for 1 1/2 hours.
Serving Size: one meatball contains approximately
45 calories, 1 g fat (0 saturated), 3 g protein, 5 g carbohydrate, 60 mg sodium
**Dried cranberries , jellied cranberry sauce and bottled barbeque sauce do contain sugar.
60 small meatballs
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