Quick Christmas Cranberry Meatballs
These Quick Christmas Cranberry Meatballs are a festive, easy-to-make dish perfect for holiday gatherings. The blend of sweet cranberry and spicy chili sauce creates a unique flavor that will impress any crowd.
Servings: 8 servings
Calories: 250kcal
Ingredients
For the Sauce
- 1 can jellied cranberry sauce (14 oz) Approximately 400 g
- 1 bottle chili sauce (12 oz) Approximately 340 g
- 1/4 cup brown sugar Approximately 50 g
- 1 teaspoon garlic powder About 5 g
- 1/2 teaspoon black pepper About 1 g
Main Ingredients
- 1 bag frozen pre-cooked meatballs About 32 oz (900 g), can use beef or turkey.
- to taste chopped parsley or rosemary For garnish, optional.
Instructions
Preparation
- In a large skillet or saucepan, combine the jellied cranberry sauce and chili sauce, along with the brown sugar, garlic powder, and black pepper.
- Stir the mixture over medium heat for about 5 minutes, until it’s smooth and heated through.
- Add the frozen meatballs to the skillet, coating them evenly with the sauce.
- Reduce the heat to medium-low and cover the skillet. Let it simmer for 15 to 20 minutes, or until the meatballs are heated through.
- Once done, transfer the meatballs to a serving bowl or a slow cooker set to warm.
- Garnish with chopped parsley or rosemary if you’d like!
Notes
Leftover meatballs can be stored in an airtight container in the fridge for up to 3 days. They also freeze well for up to a month. Try adding a splash of soy sauce or a hint of ginger for an Asian twist on the flavor profile. Feel free to use chicken or veggie meatballs for different tastes.