2 1-pound bags frozen cocktail-size meatballs (about 64 meatballs)
1 16-ounce can Ocean SprayŽ Jellied Cranberry Sauce
1 12-ounce bottle chili sauce
1 teaspoon ground cumin
1/4 teaspoon cayenne
Combine cranberry sauce, chili sauce, cumin and cayenne in a large saucepan. Cook over medium heat, whisking occasionally, until the cranberry sauce is melted and smooth.
Add meatballs; stir gently to coat. Cook over medium-low heat, stirring occasionally, 12 to 15 minutes or until meatballs are heated through. Place in chafing dish or slow cooker to keep warm.
Makes 30 servings.
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