Friday, December 4, 2009

Crockpot Meatballs in BBQ and Cranberry Sauce

It's at this time of year that I truly appreciate my crockpot. It comes in handy on so many occaisons! In all the hustle and bustle and running around that comes with the holiday season, it's so nice to have supper slow cooking at home so you don't have to worry about rushing through supper preparation when you get home! The slow cooker is also a great way to transport your delicious dishes to family get togethers! It's also a great way to free up some oven space for the other dishes you and family are preparing for family gatherings.

This recipe is sooo simple and amazingly delicious! At first I thought that the combination of ingredients was really weird, but then I figured that most meatball recipes call for a strange combination of ingredients, so might as well give this a shot! Besides, who doesn't have a can of jellied cranberries sitting in their pantry during this time of year?!?

...1 lb. meatballs (I used homemade meatballs that I premade a week before and then froze until ready to toss in the crock...)
...1 can jellied cranberries
...1/2 cup barbecue sauce
...1 T. soy sauce


Slice jellied cranberries into thin slices and line bottom of crockpot with the slices. Cover craberry slices with barbecue and soy sauces. Place (still frozen) meatballs on top of saues and cranberries. Cook on low for 4-6 hours or on high for 2-3.

As a side note, you can use meatballs that aren't frozen for this recipe, just watch the cooking time, and shorten it some since the meatballs are already thawed out.

To see more great recipes, check out Mouthwatering Monday over at A Southern Fairytale!

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