Recipes and Cooking Cranberry-Sauced Meatballs 3.8 (15) Add your rating & review A popular stop at your appetizer buffet will be the slow cooker keeping these morsels warm. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Prep Time: 30 mins Bake Time: 15 mins Total Time: 45 mins Servings: 30 Yield: 30 meatballs Ingredients 1 beaten egg ¾ cup soft bread crumbs ¼ cup finely chopped toasted almonds 2 tablespoon snipped dried cranberries or snipped golden raisins 2 tablespoon finely chopped onions ⅛ teaspoon ground cloves or allspice ½ pound ground raw chicken or turkey ½ pound ground pork Nonstick cooking spray ¾ cup catsup 1 8 ounce can jellied cranberry sauce 1 tablespoon vinegar ¼ teaspoon dry mustard Directions 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). Tips 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. Rate it Print