Cranberry Meatballs with Sour Cream Herb Dip

• Gluten free

• Produce

  • 1 tbsp Chives, Fresh
  • 1 tbsp Parsley, fresh
  • 1 tbsp Tarragon, fresh

• Condiments

  • 1 (12oz jar Chili sauce
  • 1 (14oz can Cranberry sauce
  • 1/2 cup Mayo

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1/2 cup Daisy sour cream

• Frozen

  • 30 Meatballs, frozen or freshly cooked

Found on iwashyoudry.com

Ingredients

• 1/2 cup Daisy Sour Cream
• 1/2 cup mayo
• 1 tbsp fresh chives, chopped
• 1 tbsp fresh tarragon, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 1 (14oz) can cranberry sauce
• 1 (12oz) jar chili sauce (found by the ketchup)
• 30 to 40 frozen or freshly cooked meatballs

Directions

• Combine all the ingredients in a small bowl and whisk to combine, keep chilled until ready to serve. Flavors intensify when made ahead of time.
• Combine the cranberry sauce and chili sauce in a large pot over medium heat. Whisk until smooth and bubbly. Add the meatballs and stir to coat. Cover and let simmer for 15 minutes, until the meatballs are heated through.
• Serve meatballs warm with the herb dip. Enjoy!