Cranberry Chili Meatballs Recipe Recipe For Meatloaf

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 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.

CRANBERRY CHIPOTLE MEATBALLS

Steps:

• Place the meatballs into a slow cooker. In a bowl, mash the cranberry sauce roughly, and mix with the pineapple chunks, brown sugar, and chipotle chile. Pour the sauce over the meatballs, and stir to combine. Cover the cooker, set to Low setting, and cook until the sauce is thickened and the meatballs have absorbed the sauce flavors, 4 to 5 hours. Serve with toothpicks.

FLAVORFUL CRANBERRY MEAT LOAF

Steps:

• In a bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into a loaf in a greased 13x9-in. baking dish. In a saucepan, combine sauce ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 5 minutes. Pour over meat loaf. Bake, uncovered, at 350° for 1-1/4 hours or until the meat is no longer pink and a thermometer reads 160°.

CRANBERRY MEAT LOAF

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef and ham over mixture and mix well. Pat into a greased 9x5-in. loaf pan. Bake, uncovered, at 350° for 1-1/4 hours or until a thermometer reads 160°., During the last 15 minutes of baking, baste meat loaf with barbecue sauce if desired. Garnish with bay leaves and cranberries if desired. Discard bay leaves before slicing.

CRANBERRY MEATBALLS

Steps:

• Preheat oven to 350 degrees F. (175 degrees C).
• Mix together the hamburger, bread crumbs, eggs, soy sauce, pepper, garlic powder and ketchup. Form into small balls and bake for 30 minutes.
• In a saucepan over low heat, combine the cranberry sauce, barbecue sauce, brown sugar and lemon juice. Simmer and stir until smooth. Add meat balls and simmer for I hour. Serve warm.

CRANBERRY-GLAZED APPETIZER MEATBALLS

Steps:

• Heat oven to 375°F. In large bowl, stir meatball ingredients until well mixed. Shape into 1-inch balls; place in ungreased 15x10x1-inch pan.
• Bake 25 to 30 minutes or until meatballs are thoroughly cooked and no longer pink in center.
• Meanwhile, in 3-quart saucepan, stir sauce ingredients until well blended. Heat to boiling over medium heat. Reduce heat to low; simmer 5 minutes, stirring occasionally.
• Add meatballs to sauce; stir to coat. Cook over medium heat about 5 minutes, stirring occasionally, until thoroughly heated. Thread cranberries on toothpicks; stick toothpicks in meatballs to serve.