Ingredients
1
cup barbecue sauce
1/2
cup (from 9.2-ounce jar) cranberry-orange sauce
1/2
teaspoon ground mustard
1/2
teaspoon ground ginger
1/2
teaspoon salt
2
packages (16 ounces each) frozen meatballs, thawed
2
tablespoons chopped fresh parsley
Preparation
Mix all ingredients except meatballs and parsley in 2- to 2 1/2-quart slow cooker until well blended. Add cold 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.
