Monday, March 3, 2014

Cranberry Meatballs

In an effort to clear out my pantry before moving in a few months, I made an oldie but goodie: Cranberry Meatballs.  This dish is easy to prepare and versatile since you can substitute chicken if you don't have the time to make homemade meatballs (or can't find them pre-made at the store).  I serve mine over brown rice sprinkled with sliced honey almonds.  It's a family favorite.


Recipe after the jump:

1 14-ounce can Ocean Spray Jellied Cranberry Sauce
1 12-ounce bottle Heinz Chili Sauce
2 lbs of pre made turkey meatballs (I made a quick batch of my Easy Meatballs omitting the onion, oregano and basil)
Other: Honey Roasted Sliced Almonds (available in the salad topping section of your supermarket)

Preheat the oven to 350 degrees.  Bake the meatballs for 20 minutes.  While they're baking, add the cranberry sauce and chili sauce to a saucepan and heat and stir until smooth.  Add the meatballs and cover with sauce.  Allow to simmer until fully baked (temperature should register at 170 degrees). About 10 minutes.  Serve with brown rice and top with almonds.

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