This was a good recipe, although I modified it slightly. I halved the recipe as 7 portions was too much food. In the meatball portion of the recipe, I didn't have soy sauce, so I used worcestershire sauce instead. The meatballs came out perfectly, nice and soft, and I cooked them in the oven as explained, but before I covered the meatballs with the sauce, I flipped them over, so they could be cooked evenly on both sides.
Next time I would lower the temperature 25 degrees, as I used a pyrex pan. For the sauce, instead of cranberries, I used 3/4 cup of lingonberries and 1/4 cup of blueberry preserves. I used garlic BBQ sauce and prange juice instead of lemon juice. Once the sauce simmered and then cooked on the actual meatballs, the flavours blended perfectly. I would definitely make again and perhaps attempt a version in the crockpot.
Spicy Cranberry Barbecue Meatballs
2 14-ounce packages frozen meatballs
1 14-ounce can whole cranberry sauce
1 17-ounce bottle spicy barbecue sauce
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 minutes for frozen.
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, place meatballs in the slow cooker and pour sauces over. Stir ingredients together and cook on low for a few hours or until ready to serve. Stir again just before serving.