Cranberry-Barbeque Meatballs

    * 2 16-ounce packages frozen cooked plain meatballs, thawed (32 meatballs each) or 32 homemade meatballs.
    * 1 16-ounce can jellied cranberry sauce
    * 1 cup barbecue sauce

directions

   1. In a 3-1/2- or 4-quart slow cooker place meatballs. In a medium bowl combine cranberry sauce and barbecue sauce. Pour over meatballs in cooker; stir to coat.

   2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Serve meatballs with toothpicks. If desired, keep warm on low-heat setting for up to 2 hours.

   3. Makes 64 meatballs (obviously)

 Saucepan variation: In a large saucepan combine thawed meatballs and desired sauce. Heat to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes minutes or until heated through, stirring occasionally.