Cranberry Sauce Meatballs
These Cranberry Sauce Meatballs are easy to make, only 5 ingredients, and a total crowd pleaser!
EQUIPMENT
- Dutch oven - or large pot
- slow cooker - optional
INGREDIENTS
- 3-4 pounds meatballs - frozen
- 1 12 ounce jar chili sauce
- 1 14 ounce can jellied cranberry sauce
- 2 tablespoons maple syrup
- 2 garlic cloves - grated
INSTRUCTIONS
- To a large Dutch oven or pot, add the chili sauce, jellied cranberry sauce, maple syrup, and grated garlic cloves. Stir the mixture together and allow it to come to a boil.
- Once boiling, add the frozen meatballs and stir to coat them in the sauce. Reduce the heat to medium, cover the pot, and allow them to cook for 10 to 15 minutes (or until warmed through).
- OPTIONAL: If you're serving these at a party, pour the cooked meatballs into a slow cooker and place on low or keep warm.
RECIPE NOTES
STORING INFORMATION
- Refrigerated, in an airtight container, for up to 5 days.
- Frozen, in an airtight container or sealable plastic bag, for up to 3 months.
- Rewarm meatballs on the stove-top or in the slow cooker on low until warmed through. If you're rewarming just a couple, use the microwave.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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