Holiday Meatballs

We've been serving up these festive meatballs for years at our family Christmas Eve Party.  They are made with chili sauce, cranberry sauce and sauerkraut.  I know what you are thinking, "who in their right mind would mix those ingredients together and call them festive?"  Try it...you will go home with an empty, sticky pan.  This dish is delicious served by itself or you can take along a bowl of rice.  This year I forgot the rice and as I was lingering in the kitchen I heard several people ask where the rice was.  I guess that means that even a humble bowl of rice has become a Christmas tradition.  I've made this recipe starting from scratch with homemade meatballs, homemade cranberry sauce and homemade chili sauce and I've made it the easy way with precooked meatballs, canned cranberry sauce and purchased chili sauce.  It's great either way!

Holiday Meatballs just before I pop them in the oven

sauerkraut, brown sugar, chili sauce and whole-berry cranberry sauce

all those yummy sauces with spices stirred in

Holiday Meatballs  (adapted from The Pampered Chef Food, Family & Friends Saucy Meatballs)

1 1/3 cups whole-berry cranberry sauce

1 1/2 cups chili sauce (the chunky kind)

1 cup brown sugar

1 1/2 cups sauerkraut

1 cup water

1/8 tsp. cayenne pepper

1/4 tsp. garlic powder

1/4 tsp. ground cinnamon

*two dozen meatballs {already cooked}

Fresh/Frozen cranberries to toss on top just before cooking

In a large bowl combine cranberry sauce, chili sauce, brown sugar, sauerkraut, water, cayenne pepper, garlic powder, and cinnamon. Stir until well blended and pour evenly over meatballs.  Top with a handful of fresh or frozen cranberries sprinkled across the top. Bake at 350 for 40-45 minutes.