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


Recipe Summary

3 hrs 40 mins
40 mins


Ingredient Checklist


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.

  • 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

2 meatballs
103 calories; protein 5.7g; carbohydrates 8.2g; dietary fiber 0.2g; sugars 5.5g; fat 5.3g; saturated fat 1.7g; cholesterol 30.9mg; vitamin a iu 38IU; vitamin c 1.3mg; folate 2.7mcg; calcium 6.7mg; iron 0.3mg; magnesium 5.3mg; potassium 87.1mg; sodium 126.8mg.

1 medium-fat protein, 1/2 fruit