CROCK POT CRANBERRY BBQ DRUMSTICKS

Chicken drumsticks slow cooked in a cranberry bbq sauce make for an easy weeknight dinner or serving a crowd on game day. It’s pure fall comfort food!

Get the recipe here: https://homemadehooplah.com/crock-pot-cranberry-bbq-drumsticks/

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You can make these vegan meatballs with lentils, quinoa, and mushrooms to give them a hearty and rich texture. They are baked just right and come with a cranberry barbecue sauce that is both sweet and sour.

Ingredients: 1 cup cooked lentils. 1 cup cooked quinoa. 1 cup finely chopped mushrooms. 1/2 cup finely chopped onions. 2 cloves garlic, minced. 1 tablespoon tomato paste. 2 tablespoons soy sauce. 1 teaspoon smoked paprika. 1/2 teaspoon dried oregano. Salt and pepper to taste. 1 cup cranberry sauce. 1/4 cup barbecue sauce. 1 tablespoon apple cider vinegar.

Instructions: Warm the oven up to 190C 375F. Boil the lentils and put them in a large bowl. Add the quinoa, mushrooms, onions, garlic, tomato paste, soy sauce, oregano, salt, and pepper. Make small meatballs out of the mixture and put them on a baking sheet that has felt paper on it. Put the meatballs in an oven that has already been heated for 25 to 30 minutes, or until the outside is firm and a little crispy. Get the cranberry barbecue sauce ready while the meatballs are in the oven. Put barbecue sauce, cranberry sauce, and apple cider vinegar in a small saucepan. Over medium heat, stir the sauce every now and then for about 5 to 7 minutes, or until it is fully heated through and mixed. When the meatballs are done, take them out of the oven and let them cool down a bit. Put the meatballs on a plate and drizzle them with the cranberry barbecue sauce. Have fun!

Prep Time: 20 minutes

Cook Time: 30 minutes