Cranberry Meatballs with Creamy Ranch Dip

Last week after a great morning four mile run, I went to a memorial service for someone who showed me incredible kindness years ago. On my way home I decided to stop at IKEA to pick up more of their very inexpensive dish towels as the ones I had seemed to have mysteriously vanished. Some people lose their socks in the washer and dryer, I lose dish towels. If you have ever been to an IKEA you know you can't get out of there without walking at least a mile. Okay, maybe that is a slight exaggeration. Maybe it's at least a 3/4 of a mile As it turned out I think I walked at least a mile before I realized the dish towels were on the first floor, not the second. Which meant that in order to get to the checkout I had to walk what seemed like another two miles. My perception of distance may have been affected by trying to balance an armload of dish towels, placemats, and a couple of breakable items. Shopping there isn't for anyone who doesn't walk, run, or exercise regularly.  However, if you the only things holding you back from exercising is the cold weather or the cost of a gym membership, you could walk through an IKEA for your daily workout! I would say 'free' daily workout, but it's hard to walk out of there without buying something. Even if it's just a 79 cent dishtowel. If anyone from IKEA reads this post, more than likely they will be cringing at the mere suggestion their store also function as a fitness center.

Seeing bags of frozen Swedish meatballs on my way out of IKEA's maze reminded me I needed to make these Cranberry Meatballs with Creamy Ranch Dip. You see, on a girl's getaway trip in early November, I made the crockpot version of the barbecue sauce and grape jelly meatballs. They were just okay, nothing to write home about, and definitely nothing to blog about. (Forgive me now if those meatballs are the ones nearest and dearest to your heart.)

Considering some of us were feeling no pain after a very relaxing afternoon, I am keeping my fingers crossed the only thing not remembered on this trip were those meatballs. These Cranberry Meatballs with Creamy Ranch Dip are a completely different animal. Had I made these for the trip, they would definitely have been remembered. Not because they are seriously delicious, but because not even our day drinking bottles of Prosecco in the hot tub followed by several chasers of Manhattans, Old-Fashioneds (it's a must do Wisconsin thing), Vodka, Irish Mules, and Tequila on the rocks would have had the potential to dull our collective taste buds. What I am trying to say is I would like a do-over and serve these Cranberry Meatballs with Creamy Ranch Dip instead. If only to give me a sense of redemption although I have a sneaking suspicion everyone actually remembered those other meatballs.

You have probably seen several variations of Cranberry Meatballs as they have been around forever. Most recipes call for making them in a crockpot. This one is a stove-top or oven baked version. Most have only two ingredients:; canned cranberry sauce (either jellied or whole berry) and a jar of chili sauce. This one uses the canned whole berry cranberry sauce, the chili sauce, and a little bit of brown sugar. Almost all of the recipes call for the use of frozen cocktail-sized meatballs. This one uses regular sized frozen meatballs. Ones slightly larger than cocktail-sized. More of a two or three bite meatball rather than a one and done bite meatball.

Other than making those subtle changes to the 'original' recipe, what makes these Cranberry Meatballs the hit of your next gathering is serving them with a Creamy Ranch Dip. The combination of the hot sweet-spicy meatball dipped into the cool, creamy, herby ranch dip is a dance party on your palate. Destined to be one of the most memorable little bites you serve to your family and friends!

Cooked on the stovetop or in the oven, it takes less than 45 minutes to make the Cranberry Meatballs. They can be kept warm in a low temperature oven or reheat the over low on the stovetop if not serving immediately. And if by chance you have a meatball or two leftover, they reheat up beautifully in the microwave.

Could you serve these Cranberry Meatballs without the Creamy Ranch Dip? You could. Would I serve them without it? Definitely not. As a added bonus any leftover Creamy Ranch dip would go well with a platter of fresh vegetables or tossed in salad. That is, if don't eat the leftovers out of the bowl with a spoon. 

If your gathering is small I would suggest putting only half of the meatballs in an ovenproof serving dish and keeping the rest of them warm on the stovetop or in the oven. Even though they are good room temperature, they taste even better when they are warm.

This may be one of the easiest appetizers you make all season or for any future gathering. With all of the other demands the holidays have on our time, it's always good to have a really, really, really, great easy, quick to make dish to serve. Not only do these meatballs have a bit of a wow factor to them, they are incredibly satisfying! And like the IKEA dishtowels, these too will magically disappear! If you wanted, you could even make them into little cranberry meatball sandwiches. Place a meatball on a small roll/bun, top with some of the Creamy Ranch Dip and suddenly you have an even heartier appetizer! But no matter how you serve these Cranberry Meatballs, make this version! 

Note: As much as I love IKEA's dish towels as napkins, these homemade Swedish Meatballs are better than anything you can buy frozen. Although their jarred Lingonberry Sauce is really good. 

Recipe
Cranberry Meatballs with Creamy Ranch Dip
Serves 8 to 10

Ingredients
Creamy Ranch Dip
1 cup good quality mayonnaise
1 cup sour cream
1 green onion, thinly sliced (white and green parts)
2-3 cloves garlic, finely minced
1 1/2 Tablespoons finely chopped chives
1 1/2 Tablespoons finely chopped parsley
1 1/2 Tablespoons finely chopped dill
1 teaspoon kosher salt
1/2 teaspoon black pepper

Meatballs
2 1/2 pounds frozen meatballs (about 40 larger sized meatballs) Note: Do not thaw the meatballs.
1 can (14 ounces) whole berry cranberry sauce
1 jar (12 ounces) chili sauce
1 Tablespoon light brown sugar

Directions
Creamy Ranch Dip
1. Combine all ingredients in a medium sized bowl. Stir to blend.
2. Cover bowl with plastic wrap and chill in the refrigerator at least 2 hours before serving (or could be made the night before).

Meatballs
1. In a large saucepan, combine the cranberry sauce, chili sauce and brown sugar. Stir to combine. 
2. Cook mixture over medium heat until heated through.
3. Add meatballs. Stir to coat meatballs in the sauce mixture. Put a lid on the pan, reduce the heat to low and cook for 40-45 minutes (stirring every 10-15 minutes). 
4. When meatballs are heated through, they are ready to serve with the Creamy Ranch Dip.

Serving suggestion:; Transfer cooked meatballs to an ovenproof container. Chop up some fresh parsley and sprinkle over the top of the meatballs. Arrange the container of meatballs, a bowl of the Creamy Ranch Dip and some mini-fork toothpicks on a large board or platter. Eat and enjoy!

Notes: (1) Meatballs can also be made in the oven. Preheat oven to 375 degrees (F). On the stove top, combine the cranberry sauce, chili sauce and brown sugar. Stir to combine. Cook mixture over medium heat until heated through. Add meatballs. Cover pan with aluminum foil and place in oven for 25-35 minutes. (2) The Creamy Ranch Dip will be good for a week refrigerated if well covered. Use any leftover dip as a salad dressing or a dip with fresh vegetables. (3) You can find meatballs in the frozen food section of most grocery stores. They usually come in two sizes: regular and cocktail sized. I strongly recommend using the regular sized meatballs, however, depending on the size of your gathering, the recipe can also be made with the smaller cocktail sized meatballs. Be careful not to buy any highly seasoned (i.e., Italian) meatballs for this recipe.