22 November, 2010

Crock-Pot Cranberry Meatballs recipes (4)

Simmer frozen fully cooked meatballs in the crock-pot with any of these sauce recipes using jellied cranberry sauce.

Photo via Woman's Day

Cranberry Meatballs
About 54 meatballs 
1 (14-oz) can whole-berry or jellied cranberry sauce
12-oz chili sauce
1/4 cup water
1 (2-LB) bag frozen, pre-cooked meatballs, completely thawed

For variation(s):
Sweet-Sour Cranberry Meatballs:  Add 2 packed Tbsp brown sugar and 1 tsp lemon juice to the sauce.

Cranberry-Orange Meatballs:  Increase chili sauce to 12-oz jar and add 1/4 cup orange marmalade, 2 Tbsp soy sauce, 2 Tbsp red wine vinegar and 1 tsp dried red pepper flakes.

Notes:

Directions
In a large saucepan, combine sauces and cook over Medium-Low heat, stirring until smooth. Add meatballs, stirring to coat them with the sauce. Cover and cook for 15 minutes, or until meatballs are heated through, stirring occasionally.

For slow cooker: Place meatballs in a slow cooker. Combine sauces and pour over meatballs. Cover and cook on Low for 3 to 4 hours, until bubbly and meatballs are heated through.  Stir; serve warm from the cooker.



Cranberry-Tomato Sauce
Makes enough to accompany 6- to 7-dozen cocktail meatballs
1 (16-oz) can whole cranberry sauce
1 (16-oz) can tomato sauce

Notes:

Directions
In a large pot, combine cranberry sauce and tomato sauce. Cook slowly while preparing meatballs.


Barbara H. contributed this Cranberry-Tomato Sauce recipe to Dunedin Youth Guild, Inc,  Suncoast Seasons: A Culinary Collection (Orlando: Moran Printing Company, 1984), 82.

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