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Cranberry-Sauced Meatballs Appetizer

  • Course: Appetizers & Snacks

Party smartly and prep as much food ahead as you can. You can mix and shape the meatballs as directed through step 2. Cover and chill the uncooked meatballs for up to 24 hours. The day of the party, continue as directed in steps 3 and 4, baking the meatballs and adding to the slow cooker. Use the maximum timings to bake and to heat in your slow cooker. That combined with using disposable slow cooker liners for easy cleanup makes hosting a party that much more fun.

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Ingredients

  • 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 ground cloves or allspice
  • 2 pounds uncooked ground chicken or turkey
  • Nonstick cooking spray
  • 1 16-ounce can jellied cranberry sauce
  • 1 cup bottled barbecue sauce
  • Disposable slow cooker liner

Directions

Step 1

Preheat oven to 350°F. For meatballs, in a very large bowl, beat egg with a fork. Stir in bread crumbs, dried cranberries or raisins, onion, salt, and cloves or allspice. Add ground chicken or turkey; mix well. Shape into 60 meatballs.

Step 2

Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray. Place meatballs in pan.

Step 3

Bake for 15 to 18 minutes or until done (165°F).

Step 4

Meanwhile, place the disposable slow cooker liner inside a 3-1/2- to 4-quart slow cooker bowl. Fit liner snugly against the bottom and sides; pull top of liner over rim of bowl. Stir together cranberry sauce and barbecue sauce; add to slow cooker. 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. Cool slow cooker completely; remove liner and discard. Makes 60 meatballs.

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