Cranberry Meatballs with Sour Cream Herb Dip
- Katelynn
- Dec 19, 2017
- 1 min read
For the Sour Cream Herb Dip: 1/2 cup Daisy Sour Cream 1/2 cup mayo 1 tbsp fresh chives, chopped 1 tbsp fresh tarragon, chopped 1 tbsp fresh parsley, chopped Salt and pepper to taste For the Meatballs 1 (14oz) can cranberry sauce 1 (12oz) jar chili sauce (found by the ketchup) 30 to 40 frozen or freshly cooked meatballs Instructions For the Sour Cream Herb Dip: Combine all the ingredients in a small bowl and whisk to combine, keep chilled until ready to serve. Flavors intensify when made ahead of time. For the Meatballs: Combine the cranberry sauce and chili sauce in a large pot over medium heat. Whisk until smooth and bubbly. Add the meatballs and stir to coat. Cover and let simmer for 15 minutes, until the meatballs are heated through. Serve meatballs warm with the herb dip. Enjoy! Notes Meatballs can also be prepared in the slow cooker! Combine the cranberry sauce and chili sauce in a bowl and whisk till smooth. Add meatballs and sauce to slow cooker and cook until heated through on low heat.