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Sunday, May 8, 2011
Slow-Cooker Tangy Cocktail Meatballs
Everyone makes Cocktail Meatballs. But, not everyone makes them with cranberry sauce like me. The traditional way is with a jar of grape jelly instead. And although I will eat them, I personally think that they are a little too sweet for my liking. That's why I just love them so much with the cranberries. They are still sweet but also a tiny bit tart. You'd never think to use them for a meatball sub too, but they are great that way. If we ever have any leftover after a party, the next day I throw them on a big soft bun with a couple slices of mozzarella cheese. Ooh, that's so good.
2 lbs. of frozen Italian meatballs (I use my Homemade Meatballs-you can use store bought though)
1- 14oz. can of jellied cranberry sauce
1- 12oz. jar of chili sauce
-Place all ingredients into your slow-cooker and go Slow and Low for 6-8 hours. Serve alone or on a hoagie bun with some mozzarella cheese. Makes about 65 meatballs. Enjoy!