Meatballs Cranberry And Chili Sauce Bakintime Recipes

MEATBALLS-CRANBERRY AND CHILI SAUCE, BAKINTIME

Steps:

• Use stuffing that was mixed as if being used for holiday turkey stuffing; at least two cups are needed. I had extra stuffing frozen, about three cups from Thanksgiving. So I thawed this and used two cups.
• Crumble two pounds of ground beef and mix in a large food processor bowl with the thawed stuffing. Pulse until mixed well.
• Shape into 1 tablespoon-size meatballs, and place on a greased baking sheet which has sides. I used two as this made about three dozen meatballs.
• Place in preheated oven, at 350 degrees, bake about fifteen minutes.
• Heat one can of jellied cranberry sauce and one bottle of chili sauce until boiling, stir constantly.
• Combine sauce and meatballs in a baking dish and bake another fifteen minutes. Keep warm and serve with a side of wild rice and regular rice if desired.

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:

• 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 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.