Spicy Cranberry Bacon BBQ Meatballs

• Gluten free

• Meat

  • 1/4 cup Bacon crumbles

• Produce

  • 1 cup Cranberries

• Condiments

  • 1 cup Barbecue sauce, GF
  • 1 tbsp Chili paste or sriracha, GF hot

• Baking & Spices

  • 1/4 tsp Cinnamon, ground
  • 1/2 cup Coconut sugar
  • 1 tsp Red pepper flakes

• Drinks

  • 3/4 cup Orange juice, fresh

• Frozen

  • 30 Meatballs, frozen

Found on blessherheartyall.com

Description

Directions

• Place a slow cooker liner in your slow cooker and place the meatballs in the bottom. Set aside.
• In a medium sauce pan, boil the cranberries, orange juice, sugar, and cinnamon for 10-15 minutes, or until the cranberries have all popped open and the sauce becomes slightly thickened. Remove from heat to cool.
• Combine the barbecue sauce, bacon crumbles, chili paste, red pepper flakes, and room temperature cranberry sauce over the meatballs and stir.
• Cook on low for 6-8 hours or on high for 3-4 hours before serving warm.