Sweet & Sassy Meatballs

• 8 slices bacon
• 2 slightly beaten eggs
• 1/2 cup fine dry bread crumbs
• 1/2 cup finely chopped onion
• 3 cloves garlic, minced
• 1/4 tsp salt
• 2 pounds lean ground pork (or ground beef)
• 1/2 of a 16 oz can or one 8 oz can jellied cranberry sauce (1 cup)
• 1 cup bottled barbecue sauce

1. 1. In a 12-inch skillet, cook bacon until crisp. Drain on paper
2. towels; crumble bacon and set aside. Drain off all but 1 tablespoon of the
3. bacon drippings; set skillet aside.
4. 2. For meatballs, in a large bowl combine crumbled bacon, eggs,
5. bread crumbs, onion, garlic and salt. Add ground pork; mix well. Shape
6. into 36 meatballs (each about 1 1/2 inch diameter).
7. 3. Brown meatballs, half at a time, in reserved bacon drippings.
8. Drain meatballs on paper towels. Transfer meatballs to a 3 1/2 or 4 quart
9. slow cooker.
10. 4. In a medium bowl combine cranberry sauce and barbecue sauce. Pour
11. over meatballs in slow cooker. Cover and cook on low setting for 5 to 6
12. hours or on high-heat setting for 2 1/2 to 3 hours.

bacon, eggs, fine dry bread crumbs, onion, garlic, ubc, lean ground pork, cranberry sauce, barbecue sauce

Taken from www.epicurious.com/recipes/member/views/sweet-sassy-meatballs-50026082 (may not work)