Mix chopped dried cranberries together with your meatball mixture to add a hit of sweetness in every bite. These meatballs start in the skillet but finish in the slow-cooker, making them an easy make-ahead meal. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a large bowl, combine eggs, pork, rice, dried cranberries, salt and pepper. Shape mixture into 64 meatballs (each about 1 1/2 inches in diameter). If mixture is sticky, use wet hands to shape the meatballs.

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  • In an extra-large skillet, heat 2 teaspoons oil over medium heat. Cook meatballs, half at a time, in hot oil for about 5 minutes or just until browned and slightly firm (meatballs will not be cooked through), turning once halfway through cooking. If necessary, add the remaining 1 teaspoon oil to skillet during cooking. Immediately transfer meatballs to a 3- 1/2- to 4-quart slow cooker.

  • In a medium bowl, whisk together cranberry sauce, ketchup, orange juice and lime juice until combined. Pour cranberry sauce mixture over meatballs in slow cooker (do not stir). Cover; cook on Low for 3 to 4 hours or on High for 1 1/2 to 2 hours.

Nutrition Facts

103 calories; 5.3 g total fat; 31 mg cholesterol; 127 mg sodium. 8.2 g carbohydrates; 5.7 g protein; Full Nutrition