Patti, Zach, Molly and Maggie's mom
These zippy meatballs are a nice change from the popular grape jelly and chili sauce recipe. The touch of cumin and cayenne really spices things up a bit. You can use either the jellied or whole berry cranberry sauce. I prefer the whole berry that adds little pieces of fruit in the sauce.

Cranberry Party Meatballs

2 (1-pound) bags frozen cocktail-size meatballs (about 64 meatballs)

1 16-ounce can Ocean Spray Jellied or Whole Berry Cranberry Sauce

1 12-ounce bottle chili sauce

1 teaspoon ground cumin

1/4 teaspoon cayenne

Combine cranberry sauce, chili sauce, cumin and cayenne in a large saucepan. Cook over medium heat, whisking occasionally, until the cranberry sauce is melted and smooth. Add meatballs; stir gently to coat. Cook over medium-low heat, stirring occasionally, 12 to 15 minutes or until meatballs are heated through. Place in chafing dish or slow cooker to keep warm.

Makes 30 servings.

God bless,



For more recipes, visit my blog at:
http://whatscookinginmykitchen.blogspot.com/
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