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Post by ellise on Jul 21, 2005 5:57:47 GMT 10
These are very nice during the Holidays.
1 cup barbecue sauce 1/2 cup (from 9.2-oz jar) cranberry-orange sauce 1/2 teaspoon ground mustard 1/2 teaspoon ground ginger 1/2 teaspoon salt 2 packages (16 oz each) frozen meatballs, thawed 2 tablespoons chopped fresh parsley
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 thingytail forks or toothpicks. Meatballs will hold on low heat setting up to 2 hours; stir occasionally.
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