Cranberry-Sauced Meatballs

A popular stop at your appetizer buffet will be the slow cooker keeping these morsels warm.

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Makes:
30 servings
Serving Size:
1 meatball
Yields:
30 meatballs
Prep:
30 mins
Bake:
15 mins 350°F
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Cranberry-Sauced Meatballs

Ingredients
1
beaten egg
3/4
cup soft bread crumbs
1/4
cup finely chopped toasted almonds
2
tablespoons snipped dried cranberries or snipped golden raisins
2
tablespoons finely chopped onions
1/8
teaspoon ground cloves or allspice
1/2
pound ground raw chicken or turkey
1/2
pound ground pork
 
Nonstick cooking spray
3/4
cup catsup
1
8 ounce can jellied cranberry sauce
1
tablespoon vinegar
1/4
teaspoon dry mustard

Directions

  1. 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.
  2. 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).
  3. 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.

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