One of the greatest gifts I love to share with my six grandkids is making special recipes just for them. The meatballs inside the rolls are a savory surprise. —Trina Linder-Mobley, Clover, South Carolina
When we entertain friends for Sunday dinner, I frequently serve these tangy meatballs. Everyone loves the distinctive sauce, but they're often surprised to learn it is made with gingernsaps.
-Melody Mellinger, Myerstown, Pennsylvania
My husband and I have company often. Keeping a supply of these frozen meatballs on hand means I can easily prepare a quick, satisfying meal. I start with a versatile meatball mix that makes about 12 dozen meatballs, then freeze them in batches for future use. —Ruth Andrewson, Leavenworth, Washington Spaghetti 'n' Meatballs Recipe >
These low-fat meatballs taste fabulous on their own, but if you want to take things up a notch, serve with a dip of hot Velveeta cheese and salsa. You could also substitute ground white turkey for the chicken. —Katrina Lopes, Lyman, South Carolina
I've had this recipe so long that I don't remember who gave it to me. Before I retired, these tasty little treats were popular during snack time at work. They're a good way to use up leftover corn bread.—Mearl Harris, West Plains, Missouri
Most of my family members don't eat meat, so I've made these appetizers for special occasions ever since a friend shared them with me. The moist bites and tangy sauce are always well received. --Bonnie Young of Desert Hot Springs, California.
Cranberry sauce and brown sugar create a tangy glaze for moist meatballs that are good as an appetizer or as a main dish over rice. "We love them so much, I prepare them year-round," says Joyce Bentley of Redlands, California.
Years ago, I found a version of this recipe in a cookbook. At first taste, my family judged it a keeper. The tangy saucy meatballs are requested by our friends whenever I host card night. We also take the yummy dish on camping trips.
Meet the Cook: Since we raise hogs, pork's plentiful at our place. If my husband's able to identify cranberries in a dish, however, he won't eat it. So, the first time I made these meatballs, I was thrilled when he raved about them. Our children - 5 and 2 - also consider them a favorite. And I've had many people request the recipe. But I really knew I had a "winner" when my grandmother asked me for it!
-Tammy Neubauer, Ida Grove, Iowa
Using packaged meatballs helps save time in the kitchen and they are just as tasty as homemade. My friends look forward to enjoying these meatballs at our holiday gatherings and there are never any leftovers! The sauce is tangy yet sweet, and the festive color is perfect for any holiday party. —Amy Scamerhorn, Indianapolis, Indiana