Thursday, February 2, 2012

Sweet & Spicy Cranberry BBQ Meatballs

My friend Shannon had a children's birthday party and she served this delicious sweet meatballs. The kids loved it and the big kids like me loved it too!
She shared the recipe and one day I saw a bag of meatballs in the freezer and I decided to make it for dinner.
Ready to cook, geared with my Red Apron,
I looked for the ingredients in my not so organized pantry, seriously who has an organized pantry besides Martha?
Of course! I didn't have the grape jelly it required!!!
No one eats grape jelly in my house!
Why? I don't know why?
My kids just don't. Like most of the "don't like this and that" food in their short list of food likes.

I looked in my fridge and looked for something I can substitute the grape jelly with.
Voila!!!Cranberry sauce!
I make cranberry sauce all the time, this is pretty much a staple in my fridge. I love cranberry sauce with my roasted poultry, in my pork or on my bagel with cream cheese.

That's how this happy accident recipe came about.


1 (32 oz.) bag frozen meatballs
1 1/2 cups cranberry sauce/jelly

1 (18 oz.) bottle spicy BBQ sauce

Cranberry Sauce
1 cup sugar
1 cup water
1 12-ounce package Fresh or Frozen Cranberries
Combine sugar and water in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time. Makes 2 1/4 cups.


Pour the meatballs, cranberry sauce and BBQ sauce into a crock pot and stir until well combined.  Cook the mixture on high for 2 – 2 ½ hours until completely cooked through.  Serves about 60 – 64 bite-sized meatballs.

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