Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. In a very large bowl, beat egg with a fork. Stir in breadcrumbs, dried cranberries (or raisins), onion, salt and cloves (or allspice). Add ground chicken (or turkey); mix well. Shape into 60 meatballs.
Lightly coat a large rimmed baking sheet with cooking spray. Place meatballs in pan.
Bake for 15 to 18 minutes or until done (165°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 for 2 to 3 hours or on High for 1 to 1 1/2 hours. (Meatballs may be kept warm on Low for up to 1 hour more.) Serve with toothpicks.