Thursday, March 19, 2009

Cranberry Meatballs

This is a great appetizer recipe to bring to parties! Everyone seems to love them! The meatballs are also great as a main dish, served over rice. I got this recipe from Katie Thompson!!

Cranberry Meatballs

Ingredients for Meatballs:
2 eggs, beaten
1 c dry bread crumbs
1/3 c minced fresh parsley (or 1 tbsp dried parsley)
1/3 c ketchup
2 tbsp finely chopped onion (or 1 tbsp dried minced onion)
2 tsbp soy sauce
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper
2 lbs ground beef

Directions for Meatballs:
1. Combine first 9 ingredients in large bowl. Crumble beef over mixture and mix well. Shape into 1 inch balls. Place meatballs on rack in shallow baking pan.
2. Bake uncovered 400 degrees, for 15 minutes. Transfer with slotted spoon to slow cooker or dish (if serving immediately).

Ingredients for Cranberry Sauce:
2 cans (16 oz each) whole berry cranberry sauce
1 bottle (12 oz) chili sauce
1 tbsp brown sugar
1 tbsp prepared mustard
1 tbsp lemon juice
2 garlic cloves, minced

Directions for Sauce:
1. Combine sauce ingredients in saucepan, simmer for 10 minutes. Pour over meatballs and serve immediately.

OR Place (cooked) meatballs in greased pan.  Mix sauce ingredients and pour over meatballs.  Bake at 350 for 30 minutes or until heated through. (This is what I followed for yours)

OR if using slow cooker, combine sauce ingredients and cover (cooked) meatballs in slow cooker. Cook on medium for about 4-6 hours.

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