Recipe(tried): Cocktail Meatballs (using cranberry sauce, brown sugar, and Dijon mustard)

COCKTAIL MEATBALLS

1 (38 oz.) bag frozen Italian style meatballs*
1 (16. oz.) can jellied cranberry sauce
1 cup ketchup
1/3 cup packed brown sugar
1/3 cup Dijon mustard
1 tsp. lemon juice

Place meatballs in roasting pan and bake in a 300 degree oven until heated. Drain off fat.

Mix remaining ingredients in a saucepan over medium heat until cranberry sauce is nearly melted. Pour over meatballs. Cover pan with foil but do not cover tightly.

Bake meatballs at 300 degrees F for 1 1/2 to 2 hours if planning to serve immediately. Can be made a day ahead, baked for one hour and reheat to serve in chafing dishes.

Can be made in crockpot but it tends to make the sauce a little runny.

TO MAKE FOR A CROWD:
Use 96 oz. bag and triple sauce recipe.

*You need a good frozen meatball, some frozen meatballs have a strong gamey taste. I have used Rosina style with great success. These meatballs hold well in chafing dishes for several hours.

I created this dish when I needed something for a family reunion and wanted to clean out the freezer. It was so well like that I added it to my caterng menu. We plan to serve this dish at my son's wedding reception in Aug. I love the ease of the prepared frozen meatball.

Hope you like the recipe. Sorry it took so long to respond, been out of town.