|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Nutrition Facts
Nutrition facts per serving:
- Calories 45
- Protein(gm)3
- Carbohydrate(gm)5
- Fat, total(gm)1
- Cholesterol(mg)4
- Sodium(mg)107
Cranberry-Sauced Meatballs
Bake: 15 mins
Cook: 2 hrs to 3 hrs 350°F (low) or 1-1.5 hours (high)
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
Directions
Preheat oven to 350 degrees 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.
Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray. Place meatballs in pan.
Bake 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.
-
Note:
*Note:
The internal color of a meatball is not a reliable doneness indicator. A poultry meatball cooked to 165 degrees F is safe, regardless of color. To measure the doneness of a meatball, insert an instant-read thermometer into the center of meatball.
-
Make Ahead Tip:
Make-Ahead Directions:
Prepare meatballs as directed through step 2. Cover and chill for up to 24 hours. Continue as directed in steps 3 and 4, using the maximum timings to bake and to heat in slow cooker.
|
||||
