Filed under Appetizers
2 pounds pre-cooked frozen meatballs
1 (14 oz.) can whole berry cranberry sauce
1 (12 oz.) bottle chili sauce
1/4 cup brown sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce (optional)
In a large bowl, combine cranberry sauce, chili sauce, brown sugar, lemon juice and Worcestershire (if using). Place meatballs in a slow cooker. Cover with sauce mixture. Cook on low for 4-6 hours or until meatballs are heated through.
These are a lot like those grape jelly meatballs (I know, it sounds weird, but they're pretty good) using cranberry sauce in place of the jelly. I like these even more, and with the cranberries, they're perfect for the holidays. We always have a selection of appetizers on Christmas Eve and these are always a favorite. Best of all, they're so, so easy. I like them without the Worcestershire sauce, but if you like them a bit more savory, it's a good addition. If the sauce seems too tart after cooking for several hours, you can also add a bit more sugar.
Who Dished It Up First
This recipe was passed along to me at a church recipe exchange featuring favorite holiday dishes.
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