For a memorable meatball party snack with a tangy non-traditional sauce, I suggest this recipe. The meatballs are mouthwatering.—Jim Ulberg, Elk Rapids, Michigan
Cranberry Appetizer Meatballs
Cranberry Appetizer Meatballs
Prep Time
25 min
Cook Time
15 min
Yield
about 7 dozen
Ingredients
- 2 large eggs, lightly beaten
- 1 cup dry bread crumbs
- 1/3 cup minced fresh parsley
- 1/3 cup ketchup
- 2 tablespoons finely chopped onion
- 2 tablespoons soy sauce
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 pounds ground beef
- CRANBERRY SAUCE:
- 1 can (14 ounces) whole-berry cranberry sauce
- 1 bottle (12 ounces) chili sauce
- 1 tablespoon brown sugar
- 1 tablespoon prepared mustard
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
Directions
- Preheat oven to 400°. Combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls.
- Place meatballs on a rack in a shallow baking pan. Bake until no longer pink, about 15 minutes. Transfer to a 3-qt. slow cooker or chafing dish.
- Meanwhile, in a large saucepan, combine all sauce ingredients; simmer 10 minutes, stirring occasionally. Pour over meatballs. Serve warm.
Nutrition Facts
1 meatball: 39 calories, 1g fat (1g saturated fat), 11mg cholesterol, 124mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 2g protein.
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