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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cranberry-Sauced Meatballs

Makes: 30 servings
Serving size: 1 meatball Yield: 30 meatballs
Prep 30 mins Bake 350°F 15 mins
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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