Slow Cooker Cranberry-Orange Meatballs

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Serving: Serves 12, Serving Size 1/3 Cup

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1. Wash hands with soap and water.

2. Rinse fresh produce.

3. In a 5- to 6-quart slow cooker, whisk cranberry sauce, soda and barbeque sauce; stir in meatballs.

4. Cover and cook on high for 2 hours, or low for 4 hours, or until sauce is thickened and meatballs reach an internal temperature of 165 degrees Fahrenheit as verified by an instant-read food thermometer.

5. Serve meatballs sprinkled with chives.

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Nutrition Facts

Nutrition Information Per Serving
Calories: 150
Total Fat: 10 g
Saturated Fat: 4 g
Cholesterol: 28 mg
Sodium: 386 mg
Carbohydrates: 27 g
Fiber: 0 g
Protein: 7 g