Ingredients
Equipment
Method
- In a large skillet or saucepan, combine cranberry sauce, chili sauce, brown sugar, garlic powder, and black pepper. Stir over medium heat until smooth and heated through, about 5 minutes.
- For store-bought meatballs: Add the frozen meatballs (2 bags, about 64 oz total) directly into the sauce without thawing. Stir gently to coat evenly.
- Reduce heat to medium-low, cover, and simmer for 15-20 minutes until meatballs are heated through, stirring occasionally.
- For homemade high-protein meatballs: Mix ground meat, Greek yogurt, eggs, breadcrumbs, garlic powder, onion powder, salt and pepper in a large bowl until well combined.
- Form mixture into 1-inch balls using a small cookie scoop for consistent sizing. Place on a parchment-lined baking sheet.
- Bake at 375°F for 20 minutes until cooked through and lightly browned.
- Add baked meatballs to the prepared sauce and simmer for an additional 10 minutes to allow flavors to meld.
- Transfer to a serving bowl or slow cooker set to warm. Garnish with chopped parsley or rosemary if desired. Serve hot.
Notes
High Protein Tips: Using extra lean ground meat (93/7 or higher) maximizes protein content. Greek yogurt adds moisture and 6g protein per 1/4 cup. Using 2 bags of meatballs doubles the protein content. Each serving contains approximately 24-28g of protein. For extra protein boost, add a scoop of unflavored protein powder to homemade meatballs. Turkey meatballs are leaner and higher in protein than beef.
