Zakons, I answered this question on KC. I even found when I was searching for my recipe. For I had posted it several times before on the boards here over the years. Where you had posted my recipe once with my name in 2008. I knew I had posted it several times before here on the boards.
Here is my Tried and True party favorite.
Make your meatballs like you normally would with whatever recipe you have. But make sure there baked or fried or you can buy the frozen kind already made up.
Place the meatballs in a bowl.
In a separate bowl combine
l lb. cranberry sauce, jellied or whole berry
l/3 cup ketchup
2 Tbsp. brown sugar
12 oz. chili sauce
l Tbsp lemon juice.
Then stir in the meatballs to coat.
Place meatballs and sauce in the slowcooker and
bake for l hour or more depending on how many meatballs. This can be combined and placed in a covered roasting pan. Then baked at 350 until the meatballs are hot. Just watch you have enough sauce to cover the meatballs. The more the meatballs the more the sauce is needed to coat the meatballs with a delicous flavor.
I have found Sam's carries good flavored already made meatballs. But homemade is the best. You can make them, bake them, and freeze them ahead of time. Then remove the meatballs and use them when needed with whatever recipe you need meatballs. Enjoy!
Here is another cranberry meatball recipe that I got from Country Woman several years ago.
Picante Cranberry Meatballs
"From Marge Wyse, grand prize winner of the Country Woman recipe contest in 2003!"
These always get great reviews!
Taste of Home Magazine
Feel free to contact me if you have questions or concerns with the Taste of Home website or community.
PM me here, find me on Facebook or email me email@example.com
Proudly serving as a Taste of Home Field Editor since 2009.
I use Trader Joe's Flame Broiled mini-meat balls (yellow package), and I make Sandra Lee's Marmalade Meat balls.
2 pounds fully cooked frozen meatballs
16 oz. catalina salad dressing (I use no fat)
12 oz. jar of quality orange marmalade
3 tablespoons Worcestershire sauce
1/2 teaspoon red pepper flakes (I use more)
Place frozen meatballs in the insert of a slow cooker. Ina bowl, stir to combine the remaining ingredients. Pour over meatballs and stir to coat. Cook on high setting for 2-3 hours. (I have also use apricot jam and ginger marmalade.)
That looks delicious Sue- easy too and I am a big fan of recipes that have beeen favorites over the years.
Thanks to all that posted recipes here.
I really like meatballs made with Ricotta cheese too. The sauce varies- but they are very tender.
Susan-Serving as a Taste Of Home Field Editor since 2009
© RDA Enthusiast Brands, LLC 2014