BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
May 17 2010
2 lb. pre-cooked, frozen turkey meatballs (or beef meatballs)
1 12 oz. bottle chili sauce
1 16 oz. can whole berry cranberry sauce
2 Tbsp. Dijon mustard
1 Tbsp. brown sugar
1 tsp. vinegar
Place meatballs in a Crockpot. Pour remaining ingredients over meatballs. Stir. Cover, and cook 3 hours on high or 4-6 hours on low.
Alternatively, whisk together chili sauce, cranberry sauce, Dijon mustard, brown sugar and vinegar in a large sauce pan over medium-low heat. Add meatballs, and simmer 15-20 minutes or until meatballs are warmed through.