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.
Nutrition per serving may change if servings are adjusted.
2 eggs, lightly beaten
2 pounds ground pork
1 cup cooked long-grain brown rice
½ cup dried cranberries, finely chopped
1 teaspoon salt
¼ teaspoon ground black pepper
2 to 3 teaspoons olive oil
1 (14.5 ounce) can whole berry cranberry sauce
⅓ cup reduced-sugar ketchup
¼ cup orange juice
2 tablespoons lime juice
In a large bowl, combine eggs, pork, rice, dried cranberries, salt and pepper. Shape mixture into 64 meatballs (each about 1½ inches in diameter). If mixture is sticky, use wet hands to shape the meatballs.
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- ½- 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 1½ to 2 hours.