So quick! So sweet n’ tasty! An appetizer hit at any party. Make-ahead tip: freeze cooked meatballs in Ziplock bags for up to one month. Thaw in refrigerator then heat in sauce and serve. Sauce can be made ahead too. Store sauce in glass jar, in fridge, for up to one week.
For easy cooking instructions, watch Heidi make Diestel Turkey Cranberry Meatballs.
Diestel Ground Turkey and Diestel Italian Sausage
1 lb. Diestel Ground Turkey
1 lb. Diestel Italian Sausage
Mix together well. Shape into 64 meatballs (1/2 oz. each). Place on cookie sheet and bake at 425º F for 12 minutes or until no pink in center remains.
1-16 oz. can cranberry sauce
1-12 oz. jar chili sauce
1/4 cup orange marmalade
1/4 cup water
2 Tbsp. soy sauce
2 Tbsp. red wine vinegar
1 tsp. red pepper flakes
Stir together in suacepan. Bring to a boil. Reduce heat, add meatballs and heat through.
Makes 64 (1/2 oz.) meatballs.