Sweet and Sassy Meatballs
Recipe from Better Homes and Gardens
The cranberry and barbecue sauce bring a sweet and savory combination to this 30-minute appetizer recipe. Planning a party? Use the simple make-ahead directions.
Serving size: 4 meatballs
Yield: 64 meatballs
Total Time: 30 mins
see savings1 16 ounce canjellied cranberry sauce
see savings1 18 ounce bottlebarbecue sauce
see savings2 1 pound packagefrozen cooked meatballs, thawed (32 per pound)
For sauce, in a large skillet stir together cranberry sauce and barbecue sauce. Cook over medium heat until cranberry sauce is melted, stirring occasionally.
Add meatballs to sauce. Cook, uncovered, for about 10 minutes or until meatballs are heated through, stirring occasionally. Serve immediately or keep meatballs warm in a slow cooker on low setting to serve. Makes 16 servings.
Make Ahead Tip
Prepare as directed in Step 1. Stir in frozen or thawed meatballs. Place in an airtight container. Cover and chill for up to 24 hours. To serve, heat meatballs and sauce in a large skillet over medium heat until heated through, stirring occasionally.
Prepare as above, except substitute one 12-ounce bottle chili sauce for the barbecue sauce and stir in 3 to 4 tablespoons finely chopped canned chipotle pepper in adobo sauce.
Prepare sauce as above, except substitute one 8-ounce can crushed pineapple, undrained, for the cranberry sauce.
Per Serving: cal. (kcal) 60, Fat, total (g) 4, chol. (mg) 5, sat. fat (g) 2, carb. (g) 5, fiber (g) 1, sugar (g) 3, pro. (g) 2, vit. C (mg) 1, sodium (mg) 177, Potassium (mg) 15, calcium (mg) 10, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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