Description
These Christmas Cranberry Meatballs are tender, juicy, and coated in a sweet-and-tangy cranberry-chili glaze. Perfect for Christmas parties, potlucks, or easy entertaining, they come together quickly using frozen meatballs and a simple homemade sauce.
Ingredients
Scale
For the Sauce:
- 1 can (14 oz) jellied cranberry sauce
- 1 bottle (12 oz) chili sauce
- ¼ cup brown sugar
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
For the Meatballs:
- 1 bag (about 32 oz) frozen pre-cooked meatballs (beef or turkey)
Instructions
- Prepare the sauce.
In a large saucepan or skillet over medium heat, combine the jellied cranberry sauce, chili sauce, brown sugar, garlic powder, and black pepper. Stir frequently until the cranberry sauce melts and the mixture becomes smooth and glossy. - Add the meatballs.
Stir in the frozen meatballs, coating them evenly with the sauce. - Simmer.
Cover and cook for 20–25 minutes over medium-low heat, stirring occasionally, until the meatballs are heated through and coated in the thickened sauce. - Serve.
Transfer to a serving dish or slow cooker set on “warm.” Garnish with a few extra cranberries or a sprinkle of parsley if desired. Serve hot with toothpicks for easy snacking.
Notes
Active time: 5 minutes | Simmering time: 25 minutes
You can also make this recipe in a slow cooker: combine all ingredients and cook on low for 3–4 hours or high for 1½–2 hours.