Tangy Cranberry Sauce And Meatballs Recipes

TANGY CRANBERRY SAUCE AND 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.

TANGY CRANBERRY MEATBALLS

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 SAUCE CHICKEN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken pieces in a lightly greased 9x13 inch baking dish. In a large bowl combine the cranberry sauce, salad dressing and soup mix and mix well. Coat chicken pieces with this mixture.
• Cover dish and bake at 350 degrees F (175 degrees C) for 1 1/2 to 1 3/4 hours, or until chicken is cooked through and juices run clear. Remove cover for the last 15 minutes of baking time.

SWEET AND TANGY MEATBALLS

Steps:

• In a large bowl, combine egg substitute and milk. Stir in the crumbs, onion and pepper. Add beef and mix well. Shape into 36 balls, about 1 in. each. , In a large skillet coated with cooking spray, brown meatballs; drain if necessary. Combine the cornstarch, pineapple juice, barbecue sauce and water until smooth; stir in cranberry sauce. , Pour over meatballs. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; top with pineapple and green pepper. , Cover and simmer 10 minutes or until meatballs are no longer pink. Serve with rice.

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.

TANGY MEATBALLS

Steps:

• In a large bowl, beat eggs. Add oats, milk, onion, salt, pepper and garlic powder. Add the ground beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 375° for 30 minutes; drain. , Place all of the meatballs in 1 of the pans. In a saucepan, bring all sauce ingredients to a boil. Pour over meatballs. Return to the oven and bake, uncovered, for 20 minutes or until meatballs are done.