Cranberry-Orange Meatballs

Ingredients:

1 cup barbecue sauce
1/2 cup (9.2-ounce jar) cranberry-orange sauce
1/2 teaspoon ground mustard
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 packages (16 ounces each) frozen meatballs, thawed
2 tablespoons chopped fresh parsley

Directions: Mix all ingredients except meatballs and parsley in 2- to 2 1/2-quart slow cooker until well blended. Add cold meatballs.

Cover and cook on low heat setting 2 to 3 hours or until thoroughly heated. Stir in parsley.

Serve meatballs with cocktail forks or toothpicks. Meatballs will hold on low heat setting up to 2 hours; stir occasionally.