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Cranberry Chili Meatballs

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    about 5 dozen

Ingredients

  • 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

Directions

  • In a large saucepan over medium heat, combine the first six ingredients; stir until sugar is dissolved. Add meatballs; cook for 20-25 minutes or until heated through, 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 2-3 hours or until heated through.
  • 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.



Test Kitchen Tips
  • You can find chili sauce in the condiment aisle of your market.
  • Find more meatball recipes here.
  • Nutrition Facts
    1 meatball: 74 calories, 4g fat (2g saturated fat), 6mg cholesterol, 191mg sodium, 8g carbohydrate (5g sugars, 0 fiber), 2g protein.

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