2 pounds lean ground beef or pork
2 eggs, lightly beaten
1 cup fine dry bread crumbs
½ teaspoon each salt, freshly ground black pepper, garlic powder and paprika
1 cup ketchup
1 cup tomato juice
1 14-ounce can whole-berry cranberry sauce
1 onion, finely chopped
1 tablespoon packed brown sugar
1 teaspoon ground ginger
In a large bowl, combine meatball ingredients. Mix well and shape into 1-inch balls.
Arrange meatballs in a single layer on a foil-lined baking sheet and bake in a preheated 400-degree oven for 10 to 12 minutes or until no longer pink inside. Drain off any accumulated juices and transfer to slow cooker.
In a bowl, combine sauce ingredients. Mix well and pour over meatballs.
Cover and cook on low for six to 10 hours or on high for three to four hours. Serves 6 to 8.
(From “300 Slow Cooker Favorites by Donna-Marie Pye “)