Print

Cranberry Ginger Meatballs

Prep

Cook

Total

Yield 8-16 servings

This hit recipe for Cranberry Ginger Meatballs comes together in minutes thanks to pre-cooked store-bought meatballs and canned cranberry sauce. Cranberry Ginger Meatballs are great at potlucks (serve with toothpicks) or on a plate as the main course for a quick weeknight dinner.

Ingredients

Instructions

  1. Combine cranberry sauce, ketchup, brown sugar, lemon juice and ginger in a 12 inch deep-sided skillet over medium high heat. Mix and stir until thoroughly combined and sauce just barely starts to boil. If you have fresh cranberries, stir 1/2 cup fresh berries into the sauce.
  2. Add frozen meatballs and stir to coat in the sauce. Cover and turn the heat to medium. Cook for about 20 minutes, stirring every 5 minutes, until the meatballs are heated through and the sauce is thick and bubbly. Remove from heat and stir in remaining fresh cranberries. Allow 5 minutes to cool and serve.

Notes

This recipe also works great in a slow cooker, just stir together all the ingredients for the sauce before adding the sauce and meatballs into the slow cooker. Cook until meatballs are heated through and serve.

Courses Dinner

Cuisine American

Nutrition Facts

Serving Size 6 meatballs

Amount Per Serving

Calories 357

% Daily Value

Total Fat 21.2 g

33%

Saturated Fat 8 g

40%

Cholesterol 45 mg

15%

Sodium 766 mg

32%

Total Carbohydrates 30 g

10%

Dietary Fiber 2.8 g

11%

Sugars 24.3 g

Protein 12.5 g

25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by The Goldilocks Kitchen at https://goldilockskitchen.com/2018/12/cranberry-ginger-meatballs.html