Cranberry Sauced Meatballs

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  • Nonstick cooking spray
  • 1 egg
  • 1/2 cup seasoned fine dry bread crumbs
  • 1/2 cup dried cranberries, snipped, or golden raisins, snipped
  • 1/4 cup finely chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cloves or allspice
  • 2 pounds uncooked ground chicken or turkey
  • 1 16 – ounce can jellied cranberry sauce
  • 1 cup bottled barbecue sauce
directions
  1. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray; set aside. For meatballs, in a very large bowl, beat egg with a fork. Stir in bread crumbs, dried cranberries or raisins, onion, salt, garlic powder, and cloves or allspice. Add ground chicken or turkey; mix well. Shape into 60 meatballs.
  2. Place meatballs in prepared pan. Bake in a 350 degree F oven for 15 to 18 minutes or until done (165 degrees F).*
  3. Meanwhile, in a 3-1/2- to 4-quart slow cooker, stir together cranberry sauce and barbecue sauce. Add cooked meatballs, stirring gently to coat. Cover and cook on low-heat setting for 2 to 3 hours or on high-heat setting for 1 to 1-1/2 hours. (Meatballs may be kept warm on low-heat setting for up to 1 hour more.) Serve with toothpicks. Makes 60 meatballs.

This is one of many recipes I’ve actually made from:

http://www.midwestliving.com/recipe/chicken/cranberry-sauced-meatballs-appetizer?crlt.pid=camp.0Yx4Hl9gnbbo

 

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