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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
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