Thursday, December 27, 2012
Holiday Meatballs with Cranberry Sauce
This is hardly a recipe - but so it goes. This is a variation on the traditional holiday meatballs sauce with chili sauce and grape jelly. This is pretty much right from the Ocean Spray site. We also used frozen meatballs - though we cooked them in the oven for a bit longer than recommended to give them a crunchy side.
1 14-ounce can Jellied cranberry sauce
1 14-ounce can Whole berry cranberry sauce
2 12-ounce bottle Chili sauce
5 pounds of frozen meatballs (cooked as directed)
1. Combine cranberry sauces with the chili sauce in a large saucepan. Cook over medium-low heat, stirring until smooth (around 10-15 minutes).
2. Place meatballs in a slow cooker or other heating device (to keep them warm if serving at a party). Pour combined sauce over meatballs and set to low for an hour before they will be served.