Slow Cooker Cranberry-Orange Meatballs

Directions

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.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org