Monday, January 22, 2018

Food

Easy Cranberry Meatballs with Sour Cream Herb Dip

Dip:

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

 

Meatballs:

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.


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