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Meatballs, Sweet-Sour VIII (M, TNT)
Source: Self
Serves: 6 to 8

1-1/2 to 2 pounds meatballs (see note below)
1 can (16 oz.) jellied cranberry sauce
1 jar (12 oz.) chili sauce
1 jar of water

Throw the cranberry sauce into a large saucepan and mash it up with a potato masher.

Add the chili sauce and the water; cook for a few minutes to combine.

Add the meatballs and simmer until you need it--anywhere from 15 minutes to several hours.

Poster's Notes:
I've used this recipe used for approximately 30 years.

I serve this for dinner on rice or on noodles; I've also made it with tiny meatballs and served them as appetizers (hors d'oeuvres). One of the most forgiving recipes you'll ever see!

Make meatballs the way you want to make them. I generally use 1-1/2 lb. ground beef, but they can be any combination of meat. Some folks love egg and bread crumbs in them, some don't. Whatever you like is just fine.

Sometimes I brown them first, sometimes I don't.

There will be enough sauce for approximately 2 lb. of meatballs.

Posted by Diana Freilich

Nutritional Info Per Serving: N/A