Description
These Cranberry Meatballs with Sour Cream Herb Dip are a festive and flavorful appetizer, combining savory meatballs in a sweet-tart cranberry sauce with a creamy herb dip on the side.
Ingredients
- 1 (26 oz) bag frozen meatballs
- 1 (14 oz) can jellied cranberry sauce
- 3/4 cup chili sauce
- 1/4 cup brown sugar
- 1 tbsp lemon juice
- 1 cup sour cream
- 2 tbsp mayonnaise
- 1 tsp garlic powder
- 2 tsp dried parsley
- 1 tsp dried dill
- Salt and pepper, to taste
Instructions
- In a large skillet or saucepan, combine the cranberry sauce, chili sauce, brown sugar, and lemon juice over medium heat. Stir until smooth and heated through.
- Add the frozen meatballs to the sauce and stir to coat. Cover and cook for 15–20 minutes, stirring occasionally, until meatballs are heated through.
- While the meatballs are cooking, prepare the sour cream herb dip by combining sour cream, mayonnaise, garlic powder, dried parsley, and dried dill in a small bowl. Mix well and season with salt and pepper to taste.
- Serve the meatballs warm with the dip on the side for dipping.
Notes
- You can make the dip ahead of time and store it in the fridge for up to 3 days.
- These meatballs are perfect for holiday gatherings or potlucks.
- Use homemade meatballs if preferred, just ensure they are fully cooked before adding to the sauce.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 310
- Sugar: 14g
- Sodium: 630mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 45mg
