Recipe by Sarah
"This is a great recipe for people who would like to try something different for Thanksgiving. It makes a delicious side to any kind of turkey dish, and is very simple to make."
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ground black pepper
1 (16 ounce) can
jellied cranberry sauce
1 (18 ounce) bottle
I made with the frozen meatballs. I mixed together the sauce in the crockpot, threw in the meatballs, and set on low all day. They were fantastic! We had baked potatoes and green beans with it and it was wonderful.
Ok. At first, I thought they were pretty good when I tried them. But, as I ate them, they just smelled and tasted like BBQ sauce.
These meatballs were really good! I changed the sauce just a bit, less bbq sauce more cranberry sauce and orange juice instead of lemon. I also browned the meatballs in a skillet before baking them. I'll be making these again as an appetizer for the holidays! Thanks!
I made this for a Christmas party a couple of years ago, and had numerous requests for the recipe! I am about to make it again for a potluck, and am going to take the recipe along with me, as I am sure I will have requests again! Easy to make, and you can substitute pre-made meatballs into the sauce for a quick fix!
OK, so I tried using pre-made meatballs, and it was a failure... I needed a big batch, so used some pre-made and some homemade, and everyone fished around for the homemade!
My family had used this meatball sauce recipe for years, except we always use a jar of chili sauce instead of the BBQ sauce. It always turns out great and everyone loves it.
I made this for Christmas eve. What a hit. I made again for New Years doubling the cranberry sauce for a sweeter flavor. Yummy both times!
This was a good recipe, although I modified it slightly. I halved the recipe as 7 portions was too much food.
In the meatball portion of the recipe, I didn't have soy sauce, so I used worcestershire sauce instead. The meatballs came out perfectly, nice and soft, and I cooked them in the oven as explained, but before I covered the meatballs with the sauce, I flipped them over, so they could be cooked evenly on both sides. Next time I would lower the temperature 25 degrees, as I used a pyrex pan.
For the sauce, instead of cranberries, I used 3/4 cup of lingonberries and 1/4 cup of blueberry preserves. I used garlic BBQ sauce and prange juice instead of lemon juice. Once the sauce simmered and then cooked on the actual meatballs, the flavours blended perfectly. I would definitely make again and perhaps attempt a version in the crockpot :)
These have become a hit in my family! The little one loves these, and she normally refuses to eat cranberries! I put in about half the required barbeque sauce for added sweetness. I've had a few parties and serviced this, and everyone just loves them - throughout the year, not just the holidays! FABULOUS!
**EDIT** Just wanted to add to this review... I now make these pretty often... in a pinch for time, i'll purchase pre-made meatballs and then cook those in the sauce... HUGE time saver and still completely delicious every time!! Great quick meal to make after work too!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 333
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