Tangy Cranberry Sauce And Meatballs Recipes

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TANGY CRANBERRY SAUCE AND MEATBALLS



Tangy Cranberry Sauce and Meatballs image

Turn leftover cranberry sauce into a glaze on these Tangy Cocktail Meatballs that make for the easiest holiday appetizer.

Categories     appetizers

Time 25m

Yield 8 servings

Number Of Ingredients 8

1 c. leftover cranberry sauce
1/4 c. rive wine vinegar
2 tbsp. low-sodium soy sauce
2 tbsp. ketchup
2 tsp. Worcestershire sauce
1 tsp. brown sugar
1/4 c. water
2 lb. frozen precooked cocktail-size meatballs

Steps:

  • In a large saucepan, combine cranberry sauce, vinegar, low-sodium soy sauce, ketchup, Worcestershire sauce, sugar, and water.
  • Cook on medium-low, stirring until smooth. If desired, strain through a medium-mesh strainer, then return to the pan.
  • Add meatballs and cook, covered, stirring occasionally, until heated through, 12 to 15 minutes.

Nutrition Facts : Calories 360 calories

TANGY CRANBERRY MEATBALLS



Tangy Cranberry Meatballs image

Time 2h

Yield 5-6

Number Of Ingredients 7

1 package (26 oz.) Rosina Turkey Meatballs
1 package brown gravy mix
¾ cup whole-berry cranberry sauce
2 teaspoons Dijon mustard
2 tablespoons heavy cream
¼ cup dried cranberries (optional)
1 tablespoon minced parsley (optional)

Steps:

  • DirectionsPlace frozen meatballs into the slow cooker and set aside. Make the brown gravy according to package instructions; stir in the cranberry sauce, mustard, and heavy cream to the gravy. Once well combined; pour the sauce over the meatballs and stir to coat evenly. Cover and cook on low setting for 4 to 5 hours, or on the high setting for 2 to 3 hours. To serve meatballs, use a slotted spoon to remove meatballs to a serving platter. Garnish with the dried cranberries and minced parsley if desired.

CRANBERRY CHILI MEATBALLS



Cranberry Chili Meatballs image

My friends look forward to enjoying these chili sauce meatballs at our holiday gatherings and there are never any leftovers! Using packaged meatballs helps save time in the kitchen and they are just as tasty as homemade. The sauce is tangy yet sweet, and the festive color is perfect for any holiday party. -Amy Scamerhorn, Indianapolis, Indiana

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 5 dozen.

Number Of Ingredients 7

1 can (14 ounces) jellied cranberry sauce
1 bottle (12 ounces) chili sauce
3/4 cup packed brown sugar
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 package (32 ounces) frozen fully cooked homestyle meatballs, thawed

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.

Nutrition Facts : Calories 74 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 191mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.

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