TANGY CRANBERRY MEATBALLS

Recipe by: SaveMore Food Stores
Serves
4
Time
35 minutes
Ingredients
  • 1 – 1 ½ cups Pickwell Farms Cranberry Jelly 
  • 15 oz Mantia’s Tomato Sauce  
  • ¼ cup Kurtz White or Apple Cider Vinegar 
  • 1 Tbsp Marcum Chili Powder
  • 1 tsp Marcum Garlic Powder 
  • 1 tsp Marcum Onion Powder
  • ¼ tsp Marcum Ground Ginger, optional 
  • 26-oz  Meatballs
Directions
  1. Combine all the ingredients, except for the meatballs, in a large pot. Whisk over medium heat until cranberry jelly is fully melted into the sauce, about 5-10 minutes.
  2. Add the meatballs to the pot, cover, and cook 25 minutes; stirring occasionally.
  3. Alternately, prepare Tangy Cranberry Meatballs in a slow cooker. Add the meatballs into the slow cooker. In a mixing bowl, whisk together the remaining ingredients and pour over the meatballs. Heat on low for 8 hours or high for 4 hours. 
  4. After slow cooking, stir the meatballs well.
  5. Serve Tangy Cranberry Meatballs as an appetizer or hors d'oeuvres using cocktail toothpicks.
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