I'm Lindsay Ferrier, a Nashville writer with a passion for family travel, exploring Tennessee, and raising kids without losing my mind in the process. This is where I share my discoveries, along with occasional deep thoughts, pop culture tangents and a sprinkling of snark. Want to get in touch? Use the CONTACT form at the top of the page.
You are going to LOVE me for this one! This might be the easiest recipe I make and it is divinely yummy. It’s my kids’ favorite dinner in the world, the rest of my family adores it too, and it works either as a main course (plain or over spaghetti) or with smaller meatballs and a side of toothpicks as an appetizer.
1 can jellied cranberry sauce
1 bottle chili sauce
1 bag frozen, pre-cooked meatballs
-Combine cranberry sauce and chili sauce in a large saucepan over medium heat. Stir until smooth.
-Add meatballs, stir. Cover saucepan and let simmer for 15 minutes or until heated through, stirring occasionally.
-Serve alone or over spaghetti. If making as an appetizer, buy cocktail-size frozen meatballs. As a main course, buy larger meatballs.