CRANBERRY MEATBALLS

1 (16 oz) can jellied cranberry sauce
1 Envelope dry onion soup mix
1 (8 oz) bottle catalina-style french dressing
2 lb cooked meatballs*

In a medium saucepan, combine the cranberry sauce, onion soup packet, and catalina dressing. Heat and whisk till well-combined. Add meatballs and simmer till heated through.

Meatballs may be transferred to a chafing dish or a slow cooker for hot service.

*Meatballs should be relatively bland, since you want the sauce to star. Use a Swedish-style meatball or a teriyaki/Hawaiian meatball - they aren't as spicy as Italian or others.

Makes 4 main-dish servings or 8 appetizer servings