Ingredients Reynolds® Slow Cooker Liner 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 Cook 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: 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 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. Prep 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.
Posted on: Mon, 01 Jul 2013 12:40:41 +0000
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