Slow Cooker Cranberry Barbecue Meatballs

I found this recipe on the BettyCrocker.com and used it for two parties so far. I use it as an appetizer. They are one of the first things to go! I actually used this recipe for chicken as well and served it as a meal along with sides.






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

1. Mix all ingredients except meatballs and parsley in 2- to 2 1/2-quart slow cooker until well blended. Add cold meatballs.
2. Cover and cook on low heat setting 2 to 3 hours or until thoroughly heated. Stir in parsley.
3. Serve meatballs with cocktail forks or toothpicks. Meatballs will hold on low heat setting up to 2 hours; stir occasionally.