cup soft bread crumbs
cup finely chopped toasted almonds
tablespoons snipped dried cranberries or snipped golden raisins
tablespoons finely chopped onions
teaspoon ground cloves or allspice
pound ground raw chicken or turkey
pound ground pork
Nonstick cooking spray
8 ounce can jellied cranberry sauce
teaspoon dry mustard
- For meatballs, in a large bowl combine egg, bread crumbs, almonds, cranberries or raisins, onion, and cloves or allspice. Add ground chicken or turkey and pork; mix well. Shape into 30 meatballs.
- Lightly coat a 15x10x1-inch baking pan with cooking spray. Place meatballs in pan. Bake in a 350 degree F oven for 15 to 18 minutes or until done (165 degrees F).
- Meanwhile, in a 10-inch skillet stir together catsup, cranberry sauce, vinegar, and dry mustard. Add baked meatballs; stir gently to coat. Heat through. Transfer to a 1-quart crockery cooker. Cover and keep warm on low-heat setting up to 2 hours. Makes 30 meatballs (30 servings).
From the Test Kitchen
Up to 1 day ahead, make and shape meatballs. Place on the baking sheet and refrigerate. Two hours before serving, bake meatballs and continue as directed.