Sweet & Spicy Cranberry Meatballs
2 pounds ground beef
22 saltine crackers, crushed
1/3 cup dry minced onion
2 eggs, beaten
1/2 cup milk
2 teaspoons ground ginger
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoon garlic powder
Sweet and Spicy Cranberry Sauce
14 oz. can whole cranberry sauce
1/4 cup quality hoisin sauce like Kikkoman or Lee Kum Kee
1/4 cup ketchup
2 tablespoons red wine vinegar
2 tablespoons soy sauce
2 teaspoons-2 tablespoons Franks Buffalo Hot WINGS Sauce*
1 teaspoon garlic powder
1/2 teaspoon ground ginger
2 tablespoons brown sugar
Preheat oven to 400F degrees. Place a baking rack on top of a baking sheet. Set aside. (If you don’t have a baking rack, line baking sheet with parchment paper.)
In a large bowl, combine all of the meatball ingredients, mix until well combined. Roll meat mixture into desired meatball size**. Place meatballs onto prepared baking sheet and bake for 5 minutes, or until lightly browned.
Meanwhile, add all of the Sweet and Spicy Cranberry Sauce ingredients starting with just 2 teaspoons hot wings sauce to a bowl and mix to combine. You can add more hot sauce to taste at the end of cooking.
Line the bottom of your slow cooker with meatballs, then a layer of Sweet and Spicy Cranberry Sauce, then the remaining meatballs followed by the remaining. Sauce. Gently stir meatballs an hour after cooking.
Cover and cook on low heat for 2 hours. Taste and stir in additional hot wings sauce (I use a total of 2 tablespoons which is spicy) Keep warm until serving.
*No other hot sauce will taste as good!!! But if you have to substitute, you may need to use quite a bit more as Franks Hot Wings Sauce (not their regular hot sauce) is quite spicy. SEE BELOW for more recipes using Frank’s Hot WINGS sauce.
**Makes approximately 70 meatballs using 1″ cookie scoop; 35 meatballs using 2″ cookie scoop.