Cranberry Appetizer Meatballs Recipe
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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 84
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains eggs
dairy free
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 2 garlic cloves minced
- 1/4 teaspoon pepper
- 2 large eggs lightly beaten
- 2 tablespoons soy sauce
- 2 pounds ground beef
- 1 tablespoon brown sugar
- 1 cup dry bread crumbs
- 1/3 cup ketchup
- 1 tablespoon prepared mustard
- 2 tablespoons finely chopped onion
- 1 bottle (12 ounces) chili sauce
- 1 can (14 ounces) whole-berry cranberry sauce
- 1/3 cup minced fresh parsley
- cranberry sauce:
- Carbohydrate 1.92793351494118 g
- Cholesterol 20.0338764666667 mg
- Fat 2.01909574674962 g
- Fiber 0.179215987584326 g
- Protein 2.75947351202272 g
- Saturated Fat 0.745421889646079 g
- Serving Size 1 1 serving (23g)
- Sodium 36.1772985422303 mg
- Sugar 1.74871752735685 g
- Trans Fat 0.302928919444498 g
- Calories 37 calories
Directions Preheat oven to 400degrees. 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. Yield: about 7 dozen. Originally published as Cranberry Appetizer Meatballs in Taste of Home October/November 1998, p47
