How to make it

  • Combine cranberry sauce and barbecue sauce in slow cooker. Cover; cook on HIGH 20 to 30 minutes or until cranberry sauce is melted and mixture is hot.
  • Meanwhile, place egg white in medium bowl; beat lightly. Add remaining ingredients; mix until well blended. Shape into 24 balls.
  • Spray large nonstick skillet with nonstick cooking spray. Add meatballs to skillet; cook over medium heat 8 to 10 minutes or until meatballs are no longer pink in center, carefully turning occasionally to brown evenly. Add to heated sauce in slow cooker; stir gently to coat.
  • Reduce heat to LOW. Cover; cook 3 hours. Transfer meatballs to serving plate; garnish, if desired. Serve with decorative appetizer picks.
  • Serves 12 (2 meatballs & 2T Sauce): Cal 137, Sat Fat 1g, Fat 4g, Cal from Fat 27%, Fiber 1g, Carb 18g, Chol 19mg, Prot 7g, Sod 206mg

Reviews & Comments 2

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    " It was excellent "
    jett2whit ate it and said...
    Great way to get rid of that extra cranberry sauce after the holidays too! Mmmmmm
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  • maureenlaw 9 years ago
    This sauce sounds wonderful. Thanks for the post. High 5
    Was this review helpful? Yes Flag

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