Sweet and Spicy Cranberry Meatballs (Slow Cooker)

Sweet and Spicy Cranberry Meatballs (Slow Cooker) 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 400 F 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. Notes **Makes approximately 70 meatballs using 1" cookie scoop; 35 meatballs using 2" cookie scoop