Cranberry Meatballs

Made these the other night. They were really good! I also used about 5 drops of lemon essential oil instead of lemon juice. Remember to only use high quality essential oils in cooking. Also if you use lemon oil, add it right before the meatballs (because oils evaporate while cooking).

Ingredients:

1 Bag (at least 24 oz.) Frozen Meatballs (you can use homemade meatballs if you like, I already posted my favorite meatball recipe earlier on this blog)

2 Cans (14 oz. each) Whole Berry Cranberry Sauce

1 (18 oz.) Bottle Barbeque Sauce

2 Tablespoons Brown Sugar

1 Tablespoon Lemon Juice

Directions:

1. Bake meatballs according to directions on bag (usually 30 minutes at 350°).
2. In a saucepan over low heat, combine the cranberry sauce, barbeque sauce, brown sugar, and lemon juice. Simmer and stir until smooth (about 20-30 minutes). Add cooked meatballs and simmer for about 10 minutes or until desired consistency.
3. Serve over rice.

You can also make this in a slow cooker, Add sauce ingredients and stir until combined. Add the frozen meatballs and stir until coated. Cook for 2 to 3 hours on high.

Cranberry Brie Tarts

Just made these, they are delicious!

Ingredients:

2 Tubes (8 ounces each) Refrigerated Crescent Rolls

6 Ounces Brie Cheese, Rind Removed

1 Cup Whole-Berry Cranberry Sauce

1/2 Cup Chopped Pecans (Optional)

Directions:

1. Preheat oven to 375°.
2. Unroll one tube of crescent dough into one long rectangle; press perforations to seal. Do the same with remaining tube of dough. Cut into 24 pieces. Lightly press each piece onto the bottom and sides of an ungreased muffin cup.
3. Place about one rounded teaspoon of brie cheese in each cup of dough. Be careful not to put too much cheese into each cup because it can overflow and cause a mess. Top with cranberry sauce and sprinkle with pecans if using. Bake 10 to 12 minutes or until golden brown. Serve warm. Makes 2 dozen.