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

Ingredient Checklist

Directions

Instructions Checklist
  • 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; 1.7 g saturated fat; 31 mg cholesterol; 127 mg sodium. 87 mg potassium; 8.2 g carbohydrates; 0.2 g fiber; 5 g sugar; 5.7 g protein; 38 IU vitamin a iu; 1 mg vitamin c; 3 mcg folate; 7 mg calcium; 5 mg magnesium;