1 cup barbecue sauce
3/4 cup of orange juice
1 16oz can jellied cranberry sauce
1/2 tsp ground mustard
1/2 tsp ground ginger
1/2 tsp salt
2 lbs frozen meatballs
In a small bowl, mix barbecue sauce, organe juice, cranberry sauce, ground mustard, ginger and salt. Place meatballs in slow-cooker and pour sauce over top coating the meatballs as much as possible. Cover and cook on LOW for 2 hours. Turn to WARM and serve out of slow-cooker separate or over rice.
Serves 6
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