28ouncesfrozen meatballsif using homemade, about 50 small or 30 medium size
14ounceswhole cranberry sauce
18ouncesspicy barbecue sauce 18-20 ounce bottle, about 2 -3 cups
Combine sauces over medium heat in a large deep skillet and cook until bubbly.
Add meatballs in a single layer and stir to coat completely. Reduce heat to medium-low, cover and cook until meatballs are heated through; about 15 -20 minutes for frozen, 10 minutes for fresh.
Remove cover and continue to cook for several minutes, stirring occasionally, until sauce is reduced and completely coating the meatballs.
Serve on their own as an appetizer, or as a main dish over rice.
For slow cooker method, stir sauces together in the pot, then add meatballs and stir to coat. Cover and cook on low for 2-3 hours or until heated through and ready to serve. Stir again just before serving.
If sauce is too thin, add a little bit of a cornstarch slurry and cook to thicken. (slurry=1 tablespoon cornstarch and 2 tablespoons water).Store leftovers in an airtight container for up to 4-5 days. Reheat on the stovetop. Can be frozen for up to 6 months in the sauce.