Cranberry-Sauced Meatballs Appetizer
Preheat oven to 350°F. For meatballs, in a very large bowl, beat egg with a fork. Stir in bread crumbs, dried cranberries or raisins, onion, salt, and cloves or allspice. Add ground chicken or turkey; mix well. Shape into 60 meatballs.
Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray. Place meatballs in pan.
Bake for 15 to 18 minutes or until done (165°F).
Meanwhile, place the disposable slow cooker liner inside a 3-1/2- to 4-quart slow cooker bowl. Fit liner snugly against the bottom and sides; pull top of liner over rim of bowl. Stir together cranberry sauce and barbecue sauce; add to slow cooker. Add cooked meatballs, stirring gently to coat. Cover and cook on low-heat setting for 2 to 3 hours or on high-heat setting for 1 to 1-1/2 hours. (Meatballs may be kept warm on low-heat setting for up to 1 hour more.) Serve with toothpicks. Cool slow cooker completely; remove liner and discard. Makes 60 meatballs.