Cranberry Chili Meatballs

These meatballs are dressed for the season with a sweet and spicy sauce. MORE+ LESS-

By Bev Cooks

May 2, 2017

can (14 oz) jellied cranberry sauce

bottle (10 oz) sweet and spicy chili sauce

3/4

cup brown sugar

1/2

teaspoon ground cumin

1/2

teaspoon chili powder

1/2

teaspoon allspice

package (30 oz) frozen meatballs, thawed

1/4

cup freshly chopped parsley, for garnish

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1

Combine the cranberry sauce, chili sauce, brown sugar, cumin, chili powder and allspice in a large pot. Set to a medium heat and cook until the sugar has dissolved and the mix begins to bubble.
2

Add the meatballs to the pot and simmer for 25 minutes.
3

Garnish with chopped parsley and serve immediately!

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Spicy and sweet and all the things that are neat. Wait, what? Ya know when you go to a party and there are those "meatballs" in a slow cooker? And you're not sure about that "glaze" that's on them? And you become that person that puts "quotation marks" on "everything"? Happens to us all. WELL, here are some ridiculously easy meatballs with a gawgeous cranberry chili glaze on them. A glaze that you don't have to question. A glaze that you don't have to second guess. AND I added allspice because it's Christmas. Get it on your appetizer table, stat! Quotation marks sold separately. You are absolutely welcome to make your own meatballs! By all means, do.it.up. But if you're in a time crunch, frozen meatballs work just fine. Just thaw them a little bit before hand. Toss them in the pot! Garnish them with some chopped parsley, stick some toothpicks in a few and watch the mouthal chaos unfold. Ya gotta do this.