Cranberry chipotle meatballs are great for holiday entertaining. They are homey, well-loved and easy to do ahead of time.

Meatballs are a great holiday entertaining food. They are homey, well-loved and easy to do ahead of time.

But let's face it, they've been done.

They've been done with grape jelly and ketchup.

They've been done with beer and barbecue sauce. And they've been done with creamy gravies.

So how about something a little different? Something that adds some zing to the appetizer offerings.

This recipe has all that, plus a do-ahead sensibility.

We've given directions for making the meatballs on the stove, but if you prefer you can transfer them to a slow cooker to keep them warm for your party.

You also can keep them warm in a Dutch oven over a stovetop burner set on low.

Meatballs1 tablespoon olive oil2 cloves garlic, minced1 medium yellow onion, diced1 pound lean ground beef1 pound lean ground pork2 teaspoons salt½ teaspoon ground black pepper1 chipotle pepper (in adobo sauce), minced1 tablespoon adobo sauce (from canned chipotles in adobo)1 tablespoon red wine vinegar2 eggs¾ cup panko breadcrumbsSauce16-ounce can cranberry sauce12-ounce jar chili sauce3 tablespoons adobo sauce (from canned chipotles in adobo)Heat the oven to 425 degrees. Coat a large rimmed baking sheet with cooking spray.In a medium skillet over medium-high heat, heat up the olive oil.Add the garlic and onion and sauté until soft and translucent, about 5 minutes. Set aside to cool.In a large bowl, mix together the cooked onion mixture, beef, pork, salt, black pepper, chipotle pepper, adobo sauce, vinegar, eggs and breadcrumbs.Form the mixture into 1-inch balls.Arrange the balls on the prepared baking sheet.Bake for 10 minutes, or until cooked through and browned.Meanwhile, in a medium saucepan over medium heat, combine the cranberry sauce, chili sauce and adobo sauce. Bring to a simmer.When the meatballs are done, transfer them to a shallow bowl or rimmed platter.Pour the sauce over the meatballs.