Leftover Cranberry Sauce Meatballs

inAmerican Recipes, Appetizer Recipes, Autumn Recipes, Beef Recipes, Chicken & Poultry Recipes, Dinner Recipes, Double Duty Recipes, Halfway Homemade Recipes, Holiday & Dinner Party Recipes, Recipes, Recipes for Leftovers, Side Dish Recipes
  • YIELDS | 8-10 SERVINGS
  • PREP TIME | 5 MINS
  • COOK TIME | 20 MINS

These meatballs are savory, sweet, and lip-smacking good! I like to serve these as an appetizer on Christmas or New Years. They also make fantastic sliders when nestled between warm dinner rolls or a fresh hoagie roll.

Ingredients

  • 14-ounce can jellied cranberry sauce
  • 12-ounce bottle chili sauce
  • 3/4 cup packed brown sugar
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper or to taste
  • 32-ounce package frozen meatballs, thawed or homemade meatballs

Instructions

  1. Add all the ingredients to a bowl, except for the meatballs, and mix well.
  2. Stir in meatballs.
  3. Heat saucepan to medium-high heat. Add the meatballs and sauce to the warmed saucepan and bring to a simmer.
  4. Turn heat down to low and cover. Cook until the meatballs are warm, about 15-20, minutes. Be sure to stir them a few times so the brown sugar doesn’t burn.