Crockpot cranberry BBQ meatballs

When I was looking for this recipe to make for this year’s annual holiday potluck at work I realized that I never shared it on my webpage. I first made these holiday-themed meatballs back in 2010, which is when the above photo was taken. I’ll take a new one the next time I have a chance. My only complaint about this recipe six years ago is that I didn’t like the meatballs I used (Italian style), so this time I used Foster Farms frozen turkey meatballs and they worked really well. I also increased the amount of meatballs, BBQ sauce, and soy sauce. If I hadn’t needed to open another can of cranberry sauce I probably would have added more of that as well! Of course I tested the meatballs before I put them out for public consumption during last Friday’s lunch, and I loved them. It seems everyone else enjoyed them as well because they disappeared quickly! Mark this recipe as a winner. It’s incredibly simple, holiday-appropriate, and tasty. What else could you ask for? Next time I might try some whole berry cranberry sauce in place of the jellied variety, and maybe some sweeter BBQ sauce, but otherwise I have no suggestions. Make these for your holiday party this year!

INGREDIENTS:
1 c BBQ sauce (I used Bull’s-Eye Original)
1 can (14 oz) jellied cranberry sauce
1 Tbsp soy sauce
2 lb frozen turkey meatballs (beef would work too)

DIRECTIONS:
In a small bowl stir together the BBQ sauce, cranberry sauce, and soy sauce. It just needs to be roughly mixed so I used a fork. Pour half of the sauce mixture into the bottom of the Crockpot, preferably with a liner to make clean up a breeze. Then dump the frozen meatballs in the Crockpot and top with the remaining sauce. Cook on low for about 6 hours, stirring occasionally to ensure even sauce coverage, or until the meatballs are cooked and sufficiently hot. Enjoy!

Based on A Year of Slow Cooking’s Turkey Meatballs with Cranberry Barbecue Sauce.