To make the Ocean Spray version of cocktail meatball sauce, combine a 14-ounce can of Ocean Spray jellied cranberry sauce with a 12-ounce bottle of chili sauce and a 2-pound bag of precooked cocktail meatballs in a large saucepan or slow cooker. If using the stovetop, cook the sauce over medium-low heat until smooth, and then add the meatballs and cook for about 15 minutes. If using a slow cooker, put the meatballs in first, cover with the sauces, and then cook on high for 4 hours.
To make cocktail meatball sauce from Emeril Lagasse, begin by preheating the oven to 350 degrees and combine a cup of ketchup, 1/2 cup of grated yellow onions, a teaspoon of minced garlic, and 1/4 cup each of light brown sugar and red wine vinegar. Also add a tablespoon of Worcestershire sauce, a teaspoon of salt and 1/4 teaspoon of ground black pepper. Make sure the sugar dissolves, and then pour it over prepared meatballs. Cook the meatballs in the oven for about 20 minutes, and serve immediately.Learn more about Cooking