Description
Sweet, tangy, and slightly spicy, these Cranberry Sauce Meatballs are the perfect appetizer or dinner option. With just a few ingredients and minimal effort, this versatile recipe is a guaranteed crowd-pleaser for any occasion!
Ingredients
Scale
- 1 can (14 ounces) jellied cranberry sauce
- 1 bottle (12 ounces) chili sauce
- 3/4 cup packed brown sugar
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 package (32 ounces) frozen fully cooked home-style meatballs, thawed
Instructions
- Combine cranberry sauce, chili sauce, brown sugar, chili powder, cumin, and cayenne pepper in a large saucepan over medium heat. Stir until the sugar dissolves and the sauce is smooth.
- Add the thawed meatballs to the saucepan, stirring to coat them evenly in the sauce.
- Cook over medium heat, stirring occasionally, until the meatballs are heated through (about 20–25 minutes).
- Alternatively, transfer the sauce and meatballs to a slow cooker. Cover and cook on low for 2–3 hours, stirring occasionally.
- Serve warm as an appetizer or over rice, mashed potatoes, or crusty bread for a heartier meal.
Notes
- Customize the spice level by adjusting the cayenne or chili powder.
- These meatballs can be made ahead and reheated for convenience.
- For a more festive touch, garnish with chopped parsley or green onions before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: main course
- Method: stovetop
Nutrition
- Serving Size: 1 meatball
- Calories: 74
- Sugar: 5g
- Sodium: 191mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0
- Carbohydrates: 8g
- Fiber: 0
- Protein: 2g
- Cholesterol: 6mg