First, I would like to wish everyone a very Happy New Year. I haven’t posted a recipe since November, and apologize for my absence, but am back with a very easy and delicious appetizer just in time for the Super Bowl tomorrow (go Broncos), which I found on the back of the Ocean Spray cranberry sauce can (also on the back of the Heinz chili sauce jar). I’ve actually made these cocktail meatballs three times over the past couple of months (today being the fourth), with all of them being just slightly different in taste (and heat) because of the chili sauce I used. I’m giving you the recipe for the mild one as it is “kid friendly”, but will also provide some modification ideas to spice it up. These can be made either on top of the stove or in a crock pot, the latter being a smarter choice if you’re having or bringing to a party. In the interest of time, I’m using frozen, pre-cooked meatballs, but feel free to make your own.
- 1 14-oz. can Ocean Spray Jellied Cranberry Sauce
- 1 12-oz. bottle Heinz Chili Sauce
- 1 2-lb. bag frozen, pre-cooked, cocktail-size meatballs, homestyle (not Italian!)
- 1 tbsp. brown sugar (optional)
- Combine sauces in a large saucepan.
- Cook over medium-low heat, stirring until smooth.
- Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally.
Slow cooker preparation: Place meatballs in a slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hours on HIGH.
Modifications to spice up the meatballs: If you desire a serious kick, skip the Heinz chili sauce, and use 6 oz. (3/4 cup) each of the sweet chili sauce and chili garlic sauce pictured above . For just a little spiciness (which I made today), use 11 oz. (a little less than 1 1/2 cups) of the Heinz and 2 tbsp. of the chili garlic sauce.
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