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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Cranberry Meatballs (appetizer) Recipe

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This recipe for Cranberry Meatballs (appetizer) is from The Richbart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 14 oz. can Jellied Cranberry Sauce
1 12 oz. bottle Chili Sauce
1 2 lb. bag frozen, precooked, cocktail-size meatballs
Directions:
Directions:
Slow Cooker:
Combine sauces in slow cooker; stir until smooth. Add frozen meatballs. Mix together. Cook for 4 hours on low.

*Optional stove top cooking:
Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally.
Personal Notes:
Personal Notes:
If you cannot find cocktail-size meatballs, use regular size!

You can use a larger bag of meatballs if needed. You do not need to increase the cranberry sauce or chili sauce if you use a larger bag.

*Since the meatballs taste better as they cook longer in the sauce, if using the stove top method, I would cook longer than the recipe calls for (once cooked through, simmer at least an hour).

 

 

 

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