Ingredients

8 slices bacon

2 slightly beaten eggs

½ cup fine dry bread crumbs

½ cup finely chopped onion

3 cloves garlic, minced

¼ tsp salt

2 pounds lean ground pork (or ground beef)

½ of a 16 oz can or one 8 oz can jellied cranberry sauce (1 cup)

1 cup bottled barbecue sauce

Preparation

  1.   In a 12-inch skillet, cook bacon until crisp. Drain on paper

towels; crumble bacon and set aside. Drain off all but 1 tablespoon of the bacon drippings; set skillet aside.

  1.   For meatballs, in a large bowl combine crumbled bacon, eggs,

bread crumbs, onion, garlic and salt. Add ground pork; mix well. Shape into 36 meatballs (each about 1 ½ inch diameter).

  1.   Brown meatballs, half at a time, in reserved bacon drippings.

Drain meatballs on paper towels. Transfer meatballs to a 3 ½ or 4 quart slow cooker.

  1.   In a medium bowl combine cranberry sauce and barbecue sauce. Pour

over meatballs in slow cooker. Cover and cook on low setting for 5 to 6 hours or on high-heat setting for 2 ½ to 3 hours.