Saturday, February 19, 2011

Tangy Cranberry Meatballs

I've seen this recipe several times over the years, but never tried it until tonight. I think it's meant to be more of an appetizer, but we had it as a dinner, served on rice, with green beans. It got the thumbs up from 4/5 of us! The man who took a bite and spit it into the trashcan shall remain nameless.  Since I am currently following the Weight Watchers program, I made this recipe with turkey meatballs rather than beef meatballs.  Turkey meatballs are an acquired taste, and apparently the above mentioned nameless man has yet to acquire it.  :)

1 lb. frozen precooked meatballs 
12-oz bottle chili sauce
16-oz can jellied cranberry sauce
1/2 cup brown sugar

Place meatballs in slow cooker.  In a mixing bowl, combine chili sauce, cranberry sauce, and brown sugar, breaking up the cranberry sauce as well as you can.  Pour over meatballs.  Cover and cook on low 3 to 4 hours.

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