Cranberry Barbecue Meatballs Recipes

Steps:

• Preheat oven to 350 degrees F. (175 degrees C).
• Mix together the hamburger, bread crumbs, eggs, soy sauce, pepper, garlic powder and ketchup. Form into small balls and bake for 30 minutes.
• In a saucepan over low heat, combine the cranberry sauce, barbecue sauce, brown sugar and lemon juice. Simmer and stir until smooth. Add meat balls and simmer for I hour. Serve warm.

Steps:

• STOVE TOP VERSION: ------------------------ In a large pot, add all ingredients. Cook over medium heat until meatballs are thawed and cooked through, stirring every few minutes. Serve hot with toothpicks as an appetizer or over mashed potatoes or rice for main dish. ------------------------ CROCK POT VERSION: ------------------------ Toss all ingredients into crock pot and cook on low for 2 - 3 hours or until meatballs are cooked through and sauce is smooth. ------------------------ FREEZER VERSION: ------------------------ In a freezer bag, toss frozen meatballs, cranberry sauce and barbecue sauce and freeze. When ready to use, follow above directions for cooking method.

Steps:

• Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix all meatball ingredients. Shape into 1-inch meatballs. Place in pan. Bake 15 to 20 minutes or until no longer pink in center and juice is clear.
• In 2- to 2 1/2-quart slow cooker, mix all sauce ingredients except parsley until well blended. Add meatballs.
• Cover and cook on Low heat setting 2 to 3 hours or until thoroughly heated. Stir in parsley. Serve meatballs with cocktail forks or toothpicks. Meatballs will hold on Low heat setting up to 2 hours; stir occasionally.

Steps:

• In a 3-1/2- or 4-quart slow cooker place meatballs. In a medium bowl combine cranberry sauce and barbecue sauce. Pour over meatballs in cooker; stir to coat.
• Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Serve meatballs with toothpicks. If desired, keep warm on low-heat setting for up to 2 hours.
• Makes 64 meatballs
• Cranberry-Chipotle Meatballs: Add 1 to 2 tablespoons finely chopped chipotle chile peppers in adobo sauce to the cranberry-barbeque sauce mixture.
• Mexi-Meatballs: Substitute one 16-ounce jar of salsa and one 10-ounce can of enchilada sauce for the cranberry sauce and barbecue sauce.
• Saucepan variation: In a large saucepan combine thawed meatballs and desired sauce. Heat to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes minutes or until heated through, stirring occasionally.

Steps:

• Prepare meatballs according to package directions. , In a large skillet, cook and stir remaining ingredients over medium heat until blended. Stir in meatballs; heat through.

Steps:

• Slow Cooker Directions: Combine cranberry sauce and barbecue sauce in slow cooker. Cover and cook on HIGH 20 to 30 minutes or until cranberry sauce is melted and mixture is hot, stirring every 10 minutes.
• Meanwhile, place egg white in medium bowl; beat lightly. Add turkey, green onion, orange peel, soy sauce, black pepper and ground red pepper, if desired; mix well with hands until well blended. Shape into 28 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 evenly with sauce. Reduce heat to LOW. Cover and cook 3 hours.
• When ready to serve, transfer meatballs to serving plate; garnish, if desired. Serve with decorative picks.