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Great sauce for these meatballs! They went over very well at a party, with three requests for the recipe. The only change I made was to put the baked meatballs and sauce into a crockpot on low for 2 hours.
I found this recipe on miserlymoms.com but it didn't call for seasoned breadcrumbs or the egg. So, if I am near the end of my grocery week and I run out of breadcrumbs & eggs, I leave them out. It turns out just as well. Thanks!
I mostly copied this recipes. I added 1 small bottle of ginger ale and only used 1 jar of chili sauce bacause I thought I had 2 but didn't. I made the meatballs a few weeks (used matzoh meal rather than bread crumbs) b4 and cooked them in the oven like you suggest and froze them when they cooled. I took them out the night b4 I needed them and placed them in the fridge. They were only partly thawed by 3PM the next day when I placed them in the crockpot and poured in the chili sauce, cranberry sauce and ginger ale. I covered and cooked on high until around 4:30 - 5ish when I uncovered and gave it a good stir. I left it on high, uncovered and by 6PM it was perfect and so good. Got tons of compliments. I left it in the crock pot on low as part of the buffet for people to help themselves. I also used (I think) around 2 1/2 pounds of meat but did not increase the sauce (the ginger ale helped, I just poured it over until it barely covered the meatballs). We had the leftovers for dinner last night with jasmine rice and steamed veggies. Would be great with mashed potatoes too or egg noodles. Great! Will make often, so will my friends who requested the recipe.
So good! I just browned the meatballs in a large frypan and then added the cranberry sauce and chili sauce and simmered for about 1/2 hour. I made them a little smaller and we had them over rice. This is about as easy as you can get! Very flavorful! The cranberry sauce-chili sauce makes a good combination. I will make these again. Thanks chia!