½ C sour cream
½ C mayonnaise
1 Tbsp fresh chives, chopped
1 Tbsp fresh tarragon, chopped
1 Tbsp fresh parsley, chopped
Salt and pepper to taste
1 14-oz can cranberry sauce
1 12-oz jar chili sauce
30 to 40 frozen or freshly cookedmeatballs
For the sour cream herb dip, combine all ingredients in a small bowl and whisk to combine. Keep chilled until ready to serve. Flavors intensify when made ahead of time.
For the meatballs, combine the cranberry sauce and chili sauce in a large pot over medium heat. Whisk until smooth and bubbly. Add the meatballs and stir to coat. Cover and let simmer for 15 minutes, until the meatballs are heated through.
Note: Meatballs can also be prepared in the slow cooker. Combine the cranberry sauce and chili sauce in a bowl and whisk till smooth. Add meatballs and sauce to slow cooker and cook until heated through on low heat.
Recipe courtesy of iwashyoudry.com.