1/4 teaspoon red pepper flakes (optional for heat)
Fresh rosemary sprigs for garnish
Instructions
In a large saucepan or a deep skillet, combine the jellied cranberry sauce, chili sauce, brown sugar, orange juice, and garlic powder. Use a whisk to break up the cranberry sauce until the mixture is mostly smooth and well combined.
Place the pan over medium heat and bring the liquid to a gentle simmer. Stir occasionally to ensure the sugar is completely dissolved and the flavors are melded together. If you are using red pepper flakes, add them now to infuse the sauce with a hint of warmth.
Carefully add the frozen meatballs into the simmering sauce. Stir gently to ensure every meatball is thoroughly coated in the red glaze. You do not need to thaw the meatballs beforehand, as they will heat through perfectly in the sauce.
Reduce the heat to low and cover the pan. Let the meatballs simmer for about 15 to 20 minutes, or until they are heated through to the center. Remove the lid during the last 5 minutes of cooking if you want the sauce to thicken into a sticky, glossy coating.
Transfer the meatballs to a serving platter or a festive bowl. Pour any remaining sauce over the top and garnish with fresh rosemary sprigs and a few fresh cranberries for a beautiful holiday presentation.
