SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

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
  • 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

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.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe