7 Reviews

These went over nicely for a snacky for NewYears day. I made the meatballs the day b/f and refrigerated. Then the next day whipped together the sauce and placed all in a crock-pot for a few hours and joila...home-made meatballs. The garlic from the meatballs along with the cranberry sauce complimented each other nicely. Made for Chef's Pick in KK's forum~

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CoffeeB January 01, 2010

These were a hit at our Christmas Eve party. I love the sauce. I wish I'd made more because there weren't any left over!

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CrazyBoutCooking December 31, 2009

These were so good. I know a lot of people use frozen meatballs to save time, but these meatballs are so delicious, it would be a crime to not use them! I baked the meatballs and added them to the crockpot. I poured the sauce mixture over them and let them heat for a couple of hours. They were even better the next day!

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LizP January 18, 2009

I just made the sauce and used frozen meatballs. The sauce was awesome and the meatballs were the hit of the party. I added a little garlic and a couple squirts of dijon mustard.

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SFFoodie January 01, 2009

I chose this recipe to try for my Christmas meatballs this year because of the cranberry sauce. The meatballs baked up perfectly and had delicious flavor before putting in the sauce in the crock pot. The deep burgundy color and cranberry flavor was perfect for Christmas. They were loved by kids and adults alike at my DH's family Christmas get-together. I did leave out the cayenne since I was serving to kids. DELCIOUS meatballs that I am THRILLED to be able to make!!!!!

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ColCadsMom January 01, 2008

ooooh i LOVED these! i made them as an appetizer for thanksgiving and they were a huge hit in my family! at first my mom and i got worried that we made too many but in the end, they were all eaten and gone!! the taste was delicious and we just left them on a simmering stove all day and they came out perfect! thanks for a keeper recipe!

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MeliBug December 03, 2007

Excellent flavor. I thought I had minced garlic, but had to use 2tsp garlic powder instead. I baked the meatballs instead of panfrying [about 25 minutes at 350] and served them for supper with rice and broccoli. It made a huge batch, so I've got leftovers...I ate one cold out of the fridge this morning...couldn't resist...still delicious !

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Terri Newell January 15, 2007
Kittencal's Spicy Glazed Mini Garlic Cocktail Meatballs