Cranberry Balsamic Meatballs

Appetizers, Main Courses

Cranberry Balsamic Meatballs

Perfect for a holiday dinner or party! Sweet, tangy and so easy!

 

INGREDIENTS

  • 1 14 oz can Jellied Cranberry Sauce
  • 1/2 cup Honey
  • 1/3 cup Ballesta Vineyards Bourbon Balsamic Vinegar
  • 1/3 cup Low Sodium Beef Broth
  • 1 tablespoon Corn Starch
  • 1 teaspoon Garlic, minced
  • 1/2 teaspoon Salt
  • 1 lb. precooked Beef Meatballs

INSTRUCTIONS

  1. In a 4-quart slow cooker, combine cranberry sauce, honey, vinegar, broth, corn starch, garlic, and salt with a whisk until relatively smooth.
  2. Stir in the meatballs.
  3. Cover and cook on low for 4-6 hours or high for 2-3 hours, until meatballs are heated through and sauce has thickened.
  4. Serve alone as an appetizer or over rice or mashed potatoes.

Recipe Notes

1 lb. of meatballs will leave a good amount of sauce for spooning over rice or mashed potatoes. If you’re serving this as an appetizer and don’t need the extra sauce, add up to 1.5-2 lbs. of meatballs to serve more people.