Cranberry Chili Meatballs (Printable Version)
Tender meatballs coated in a tangy cranberry chili glaze with hints of garlic and brown sugar.
# Ingredients Required:
→ Sauce
01 -
397 g jellied cranberry sauce (1 can)
02 -
354 ml chili sauce (1 bottle)
03 -
50 g brown sugar (¼ cup)
04 -
5 g garlic powder (1 teaspoon)
05 -
1 g black pepper (½ teaspoon)
→ Meatballs
06 -
907 g frozen pre-cooked meatballs (beef or turkey, 1 bag)
# Guide to Cooking:
01 -
In a large skillet or saucepan, combine cranberry sauce, chili sauce, brown sugar, garlic powder, and black pepper. Stir over medium heat until the mixture is smooth and heated through, approximately 5 minutes.
02 -
Add frozen meatballs to the sauce, stirring to coat evenly. Reduce heat to medium-low, cover, and simmer for 15 to 20 minutes until meatballs are thoroughly heated.
03 -
Transfer the meatballs with sauce to a serving bowl or slow cooker set to warm. Optionally garnish with chopped parsley or rosemary before serving.
# Extra Suggestions:
01 -
Using pre-cooked meatballs reduces preparation time significantly.