Ingredients
1
lb lean (at least 80%) ground beef
1/2
lb ground pork
1
medium onion, finely chopped (1/2 cup)
1/4
cup Progresso™ plain bread crumbs
1/2
teaspoon ground mustard
1/2
teaspoon seasoned salt
1/8
teaspoon pepper
1
egg
1
cup barbecue sauce
1/2
cup cranberry-orange sauce (from 9.2-oz jar)
1/2
teaspoon ground mustard
1/2
teaspoon ground ginger
1/2
teaspoon salt
2
tablespoons chopped fresh parsley
Preparation
Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix all meatball ingredients. Shape into 1-inch meatballs. Place in pan. Bake 15 to 20 minutes or until no longer pink in center and juice is clear.
In 2- to 2 1/2-quart slow cooker, mix all sauce ingredients except parsley until well blended. Add 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.
