2 pounds frozen pre-cooked beef or turkey meatballs
1 can (14 ounces) jellied cranberry sauce
12 ounces bottled chili sauce
2 tablespoons brown sugar
1 teaspoon lemon juice
1/2 teaspoon garlic powder
Fresh parsley or rosemary for garnish
Instructions
In a large saucepan or a deep skillet over medium heat, combine the jellied cranberry sauce, chili sauce, brown sugar, lemon juice, and garlic powder. Use a whisk or a wooden spoon to break up the cranberry sauce as it melts, stirring until the mixture becomes smooth and bubbly.
Gently add the frozen meatballs into the simmering sauce. Stir them carefully to ensure every single meatball is thoroughly coated in the red glaze. You want the sauce to cling to the meat for maximum flavor in every bite.
Reduce the heat to low and cover the pan with a lid. Let the meatballs simmer for about 20 to 25 minutes. Stir occasionally to prevent the sauce from sticking to the bottom of the pan. The meatballs are ready when they are heated all the way through and the sauce has thickened into a glossy coating.
Once the meatballs are hot and the sauce is rich and thick, transfer them to a festive serving bowl. Sprinkle fresh chopped parsley or a few sprigs of rosemary over the top for a pop of holiday green against the deep red sauce. Serve immediately while warm.
