Nonstick Cooking Spray
1/2 cup bread crumbs
1/2 cup Mariani Cranberries, chopped
1/4 cup onion, finely chopped
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon allspice
2 pounds uncooked ground chicken or turkey
1 16-ounce can jellied cranberry sauce
1 cup bottled barbecue sauce
1. Lightly coat a baking pan with nonstick cooking spray; set aside. Preheat oven to 350°F.
2. Assemble the meatballs: first beat an egg with a fork, then stir in bread crumbs, Mariani Cranberries, onion, salt, garlic powder, and allspice. Add the ground chicken or turkey to the mixture, mix well. Shape into meatballs.
3. Place onto prepared pan and bake for 15 to 18 minutes.
4. Meanwhile, in a slow cooker, stir together cranberry sauce and barbecue sauce. Add cooked meatballs, stirring gently to coat. Cover and cook on low-heat for 2 to 3 hours, or on high-heat for 1 to 1 1/2 hours. Serve with toothpicks.