Cranberry Chili Meatballs Recipes

CRANBERRY CHILI MEATBALLS

Steps:

• In a large pot combine brown sugar, cranberry sauce, chili sauce and water. Mix well.
• Add frozen meatballs and mix well.
• Cook over medium heat for 25 minutes or until meatballs are cooked through.
• Serve over mashed potatoes or rice. (Leftover mashed potatoes work great!)

CRANBERRY & CHILI MEATBALLS

Steps:

• Combine first 8 ingredients in a large bowl.
• Shape mixture into about 54 (1-inch) balls.
• Cook meatballs, in batches, in a large skillet over medium-high heat until browned (about 5 minutes); remove meatballs from pan, and drain well on paper towels.
• Stir together cranberry and chili sauces and next 5 ingredients in a large Dutch oven over medium heat, and cook, whisking occasionally, 5 minutes or until smooth.
• Add meatballs; reduce heat to low, and cook, stirring occasionally, 15 to 20 minutes or until centers are no longer pink.
• Note: To make ahead, place cooked meatballs in a zip-top plastic freezer bag, and freeze up to 1 month.
• Thaw in refrigerator, and cook, stirring occasionally, until thoroughly heated.

SLOW-COOKER CRANBERRY CHILI MEATBALLS

Steps:

• Put cranberry sauce, chili sauce and water in slow-cooker and stir to combine.
• Add meatballs and stir to coat them with the sauce.
• Cover and cook on low 3-4 hours, until bubbly and meatballs are heated through.
• Stir; serve warm from the cooker.
• Tip: Add 2 packed tablspoons brown sugar and t teaspoon of lemon juice to the sauce for a sweet-sour variatin.

CRANBERRY CHILI MEATBALLS

Steps:

• In a large saucepan over medium heat, combine the first six ingredients; stir until sugar is dissolved. Add meatballs; cook until heated through, 20-25 minutes, stirring occasionally. , Editor's Note: To prepare in a slow cooker, heat sauce ingredients as directed. Add sauce and meatballs to a 4-qt. slow cooker. Cook, covered, on low until heated through, 2-3 hours. , Freeze Option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

CRANBERRY CHILI SAUCE FOR MEATBALLS

Steps:

• Stir all four ingredients in a medium sauce pan.
• Mix well and simmer until warmed through.
• Pour over cooked meatballs or heat meatballs in sauce.
• To freeze: Double or triple sauce and divide into 3 cup containers or freezer bags. Label and freeze for up to 3 months; Defrost in fridge overnight or in microwave; add cooked meatballs and cook or bake until heated through.

CRANBERRY SAUCE MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat eggs in a mixing bowl. Add beef, milk, onion, and salt; mix well. Sprinkle in crumbled fried onions and mix until evenly combined.
• Form the mixture into 40 meatballs and place into a 9x13-inch and 9x9-inch baking dish; set aside.
• Blend cranberry sauce and chili sauce together in a bowl with an electric hand mixer.
• Pour 2/3 of the sauce mixture over the meatballs. Brush the remaining sauce over to completely cover the meatballs.
• Bake in the preheated oven until meatballs are browned and no longer pink in the centers, about 1 hour.