2 pounds frozen pre-cooked beef or turkey meatballs
1 can (14 ounces) whole berry cranberry sauce
12 ounces chili sauce (bottled)
2 tablespoons brown sugar
1 tablespoon orange juice
1/2 teaspoon garlic powder
1/4 teaspoon ground cinnamon
Fresh parsley or rosemary for garnish
Instructions
In a large saucepan or a deep skillet, whisk together the whole berry cranberry sauce, chili sauce, brown sugar, orange juice, garlic powder, and ground cinnamon. Stir the mixture over medium heat until the cranberry sauce has melted and the ingredients are well incorporated and bubbling slightly.
Carefully add the frozen meatballs into the pan with the sauce. Stir gently with a wooden spoon or spatula to ensure every meatball is thoroughly coated in the red glaze. You do not need to thaw the meatballs beforehand, as they will heat through perfectly in the sauce.
Turn the heat down to medium-low and cover the pan with a lid. Allow the meatballs to simmer for about 15 to 20 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pan. The sauce should thicken and become glossy as it reduces and clings to the meatballs.
Once the meatballs are heated through and the sauce is the desired consistency, remove the pan from the heat. Transfer the meatballs to a festive serving platter or a warmed bowl. Garnish with a sprinkle of fresh parsley or small sprigs of rosemary to give them a true Christmas look, and serve immediately with toothpicks.
