Description
These Cranberry Meatballs are a flavorful and easy appetizer combining the savory taste of meatballs with a tangy Thai chili and cranberry sauce glaze. Perfect for holiday parties, potlucks, or casual gatherings, they offer a delightful sweet and spicy twist with minimal preparation and cooking time.
Ingredients
Scale
Meatballs
- 2 pounds frozen half-ounce meatballs (approximately 60 meatballs)
Sauce
- 2 (6.75-ounce) jars Thai chili sauce
- 1 (14-ounce) can jellied cranberry sauce
Instructions
- Combine Ingredients: In a large skillet or Dutch oven, combine the frozen meatballs, Thai chili sauce, and jellied cranberry sauce. Stir gently to coat the meatballs evenly with the sauces.
- Simmer: Heat the mixture over medium heat and let it simmer for 25-30 minutes, stirring occasionally, until the meatballs are thoroughly warmed and the sauce has thickened slightly.
- Optional Slow Cooker Method: For an alternative cooking method, place all ingredients in a 6-quart slow cooker. Cover and cook on LOW for 1 to 2 hours until fully heated through and flavors meld.
Notes
- You can use pre-cooked frozen meatballs to save time.
- Adjust the cooking time slightly if using fresh or homemade meatballs.
- This recipe can be doubled or halved easily depending on the number of servings needed.
- Serve warm as an appetizer or alongside rice or noodles for a main dish.
- For extra garnish, sprinkle chopped green onions or fresh cilantro before serving.
