Ingredients
Equipment
Method
Step‑by‑Step Instructions
- In a large non-stick skillet or saucepan, combine the jellied cranberry sauce, chili sauce, brown sugar, garlic powder, and black pepper. Stir over medium heat for about 5 minutes, or until the mixture is smooth and begins to bubble.
- Once your sauce is bubbling, stir in the frozen pre-cooked meatballs, ensuring they are evenly coated in the sauce. Reduce the heat to medium-low, cover the skillet, and let the meatballs simmer for 15–20 minutes, stirring occasionally.
- When the meatballs are hot and the sauce is thick, transfer them into a serving bowl or a slow cooker set to warm. Garnish with freshly chopped parsley or rosemary.
Nutrition
Notes
Prepare the sauce in advance and store in the fridge for up to 3 days. Just add the meatballs and heat before serving for a hassle-free holiday treat.
