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Sweet & Spicy Cranberry Meatballs Ingredients Meatballs • 2 pounds lean ground beef • 22 saltine crackers, crushed • 1/3 cup dry minced onion • 2 eggs, beaten • 1/2 cup milk • 2 teaspoons ground ginger • 2 teaspoon garlic powder • 1 teaspoon salt • 1/4 teaspoon pepper Sweet and Spicy Cranberry Sauce • 1 14 oz. can whole cranberry sauce • 1/4 cup ketchup • 1/4 cup quality hoisin sauce (like Kikkoman or Lee Kum Kee) • 2 tablespoons soy sauce • 2 tablespoons Franks Buffalo Hot WINGS Sauce, or more to taste • 2 tablespoons red wine vinegar • 2 tablespoons brown sugar • 1 teaspoon garlic powder • 1/2 teaspoon ground ginger Instructions • 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 foil or 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 8 minutes, or until lightly browned. • Meanwhile, whisk all of the Sweet and Spicy Cranberry Sauce ingredients together in a bowl starting with just 1 tablespoon hot wings sauce if you're not sure how spicy you want them. 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 2-4 hours (depending on size of meatballs) or until cooked through. Taste and stir in additional hot wings sauce (I use a total of 2 tablespoons which is moderately spicy). Keep warm until serving. @FoodAndRecipesWithCherokee 🦉