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Cranberry-Sauced Meatballs

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

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4.0 by 16 people
49K views
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  • Makes: 30 servings
  • Serving Size: 1 meatball
  • Yields: 30 meatballs
  • Prep: 30 mins
  • Bake: 15 mins 350°F

Cranberry-Sauced Meatballs

4.0 by 16 people
49K views
Rate me!
  • Makes: 30 servings
  • Serving Size: 1 meatball
  • Yields: 30 meatballs
  • Prep: 30 mins
  • Bake: 15 mins 350°F

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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