Instructions

Homemade Cranberry Sauce

In a medium saucepan, mix together all of the ingredients.
Bring to a boil; reduce heat to a simmer and cook, stirring occasionally, until the cranberries pop and the sauce has thickened, about 10 minutes.
Remove from heat. Let cool to room temperature.
Serve with turkey, pork, or even mixed into plain yogurt for a healthy dip!

Preheat the oven to 425 degrees F. Coat 2-3 baking sheets with nonstick cooking spray; set aside.
In a large bowl, combine with your hands the beef, onion, garlic, Italian seasoning, parsley, egg, parmesan, breadcrumbs, ricotta, and salt.
Using a small cookie scoop, form 1 1/4 inch balls out of the mixture.
Heat olive oil over medium-high in a large skillet. Working in batches, add the meatballs and brown on all sides, about 4 minutes. (Add more olive oil if needed and turn down heat if theyâ€™re starting to burn.)
Place browned meatballs on the baking sheets and transfer to the oven to finish cooking for 10 minutes.
Remove from oven and combine with spaghetti sauce and pasta, or let cool and freeze for another day!

Coat a 6-quart slow cooker with nonstick cooking spray.
In a medium bowl, combine ketchup, brown sugar, cranberry sauce, and chili sauce.
Place frozen meatballs in the slow cooker; pour sauce over the top and gently toss to coat.
Cook on low for 3-4 hours, stirring once or twice toward the end to prevent any burning.
Serve on their own as an appetizer or over mashed potatoes or rice for a complete meal.