Ingredients
1 (14 ounce) can jellied cranberry sauce
1 (12 ounce) bottle chili sauce
1/4 cup orange juice
1-2 tablespoons brown sugar
1 (32 ounce) bag frozen, fully cooked meatballs
chopped parsley or green onions, for garnish
Instructions
Stove Method: In a large skillet, combine the cranberry sauce, chili sauce, orange juice, and brown sugar over medium heat. Stir frequently until smooth and bubbly.
Add the meatballs, stir until well coated, then reduce the heat to low. Simmer for 15-20 minutes, until the sauce is thick and the meatballs are hot.
Slow Cooker Method: Combine the cranberry sauce, chili sauce, orange juice, and brown sugar in a 5-7 quart slow cooker. Mix until well combined.
Add the meatballs, stir to coat, then cook on LOW for 4-5 hours, stirring occasionally.
Turn the cooker to WARM until ready to serve.
Oven Method: Preheat the oven to 350 degrees Fahrenheit and arrange the frozen meatballs in a large baking dish.
In a medium, heatproof bowl, microwave the cranberry sauce in 30-second intervals until melted and smooth. Mix in the chili sauce, orange juice, and brown sugar, then pour over the meatballs.
Bake for 1-1 1/2 hours, stirring halfway through to ensure the meatballs are evenly coated and heated.
For Serving: Once cooked, transfer the meatballs to a serving dish and sprinkle with chopped parsley or green onions. Serve hot as an appetizer or main dish, and enjoy.
Notes
An average 2-pound bag of frozen meatballs has about 60 meatballs. The calories listed are for one serving of 6 meatballs.
Add 1/4 teaspoon garlic powder, 1 teaspoon Worcestershire, or 1/8 teaspoon ground ginger for depth.
Serve with toothpicks as appetizers or over mashed potatoes or rice for a complete meal.
