Stovetop Cranberry Meatballs with Chili Sauce (Print-Friendly Version)
Jellied cranberry sauce and bottled chili sauce make a sweet-tangy coating for fully cooked frozen meatballs. Warm the sauce first, then heat the meatballs gently under a lid. Their centers must be hot before serving; a bubbling sauce does not establish that frozen meatballs have heated through.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Sauce
01 -
1 can (14 oz) jellied cranberry sauce
02 -
1 bottle (12 oz) chili sauce
03 -
1/4 cup packed brown sugar
04 -
1 teaspoon garlic powder
05 -
1/2 teaspoon freshly ground black pepper
→ Meatballs
06 -
1 bag (32 oz) frozen pre-cooked beef or turkey meatballs
# How to Make It:
01 -
Combine cranberry sauce, tomato-based chili sauce, brown sugar, garlic powder and pepper in a large saucepan or deep skillet. Warm over medium heat, breaking up the jelly and stirring until the sauce is smooth. Add the fully cooked frozen meatballs and turn them gently in the sauce. Cover and reduce to a gentle simmer.
02 -
Cook for about fifteen to twenty minutes as an initial estimate, stirring periodically and following any longer package reheating requirement. Check several meatball centers reach 165°F, continuing as needed. Add a small splash of water if the sauce thickens before the centers are hot. Serve promptly or transfer fully heated meatballs to suitable hot-holding equipment.
# Extra Suggestions:
01 -
Use the twelve-ounce bottled tomato-based chili sauce commonly served as a condiment.