Featured in: "The Blessed Season"
1 bag frozen meatballs (roughly 26 oz., 50 pieces)
1 c. ketchup
¼ c. brown sugar
¼ c. vinegar
½ c. water
2 T. Worcestershire sauce
¼ c. chopped onion
1 14-oz can whole-berry cranberry sauce
Place the meatballs in a greased, oven-proof casserole dish. Mix the sauce ingredients, pour over the meatballs, and stir. Bake for 1 hour at 375 degrees. Slow-cooker version: Cook everything on low for 3-4 hours.
Nothing’s easier for a hearty appetizer than meatballs … especially when they come precooked in a bag! If you’re ambitious and have the time, make your own; otherwise, a pouch from the freezer section of the grocery store works fine. The secret here is the sauce, which can be as spicy or mild as you like, with a few easy adjustments: substitute chili sauce for some/most of the ketchup, or add a bit of diced jalapeno peppers. The cranberries are a festive upgrade from the grape jelly that’s often found in recipes like this one.