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Tangy Cranberry Meatballs

Tangy Cranberry Meatballs

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yields: Varies

Ingredients:
  • 1-1 1/2 cups Pickwell Farms Jellied Cranberry Sauce ​
  • 15 oz Pickwell Farms Tomato Sauce ​
  • 1/4 cup Kurtz White or Apple Cider Vinegar​​
  • 1 Tbsp Marcum Chili Powder​
  • 1 tsp Marcum Garlic Powder​
  • 1 tsp Marcum Onion Powder​
  • 1/4 tsp Marcum Ground Ginger, optional​ ​
  • 1 bag (26 oz) Mantia’s Homestyle Meatballs​
Directions:
  1. Combine all ingredients, except the meatballs, in a large pot.  Whisk over medium heat until cranberry jelly is fully melted into the sauce, about 5-10 minutes. 
  2. Add meatballs to the pot; cover and cook 25 minutes, stirring occasionally.
  3. Serve Tangy Cranberry Meatballs as an appetizer or hors d’oeuvres using cocktail toothpicks.
 
  • Slow Cooker Option Prepare Tangy Cranberry Meatballs in a slow cooker. Add meatballs into the slow cooker. In a mixing bowl, whisk together the remaining ingredients and pour over the meatballs. Heat on low for 8 hours or high for 4 hours. After slow cooking, stir the meatballs well.
Slow Cooker Option:
  • Prepare Tangy Cranberry Meatballs in a slow cooker. Add meatballs into the slow cooker. In a mixing bowl, whisk together the remaining ingredients and pour over the meatballs. Heat on low for 8 hours or high for 4 hours. After slow cooking, stir the meatballs well.