Slow Cooker Cranberry BBQ Meatballs 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 Directions 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. Back