Tangy Cranberry Meatballs
Tangy Cranberry Meatballs
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yields: Varies
- 1-1 1/2 cups Fairhill Farms Jellied Cranberry Sauce
- 15 oz Fairhill 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
- 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.
- Add meatballs to the pot; cover and cook 25 minutes, stirring occasionally.
- 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.
- 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.