Shape and bake the chicken meatballs ahead of time, then pop them in your slow cooker with cranberry and barbecue sauces.
IngredientsNonstick 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
16 - ounce can jellied cranberry sauce
1 cup bottled barbecue sauce
Directions# 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.
# Place meatballs in prepared pan. Bake in a 350 degree F oven for 15 to 18 minutes or until done (165 degrees F).
# 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.