Sweet & Sour Meatballs

This one is good as dinner or as a party appetizer.

1-16 oz can whole berry cranberry sauce
2 cups chunky garden pasta sauce
24 oz meatballs (I use the ready to use fresh meatballs from Publix, but you can use frozen or homemade ones, too - of any meat)

In a large skillet, cook meatballs in a little oil (if using raw) and set aside. Drain fat, add cranberry sauce & pasta sauce and cook until bubbly. Return the meatballs (or add them here if using frozen), stir to coat. Cover and cook 15 mins, stirring now and then, until heated through.

I serve this over rice with egg rolls or potstickers.