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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

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Cranberry Appetizer Meatballs Recipe

Prep: 25 min. Bake: 15 min.

Yield: 84 Servings

25 10 35

Ingredients

2 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

In a large bowl, combine the eggs, bread crumbs, parsley, ketchup, onion, soy sauce, garlic, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-in. balls.
Place meatballs on a rack in a shallow baking pan. Bake, uncovered, at 400° for 15 minutes or until no longer pink. Transfer with a slotted spoon to a 3-qt. slow cooker or chafing dish.
Combine sauce ingredients in a saucepan; simmer for 10 minutes, stirring occasionally. Pour over meatballs. Serve warm. Yield: about 7 dozen.

Nutritional Analysis: 3 meatballs equals 125 calories, 5 g fat (2 g saturated fat), 37 mg cholesterol, 369 mg sodium, 13 g carbohydrate, trace fiber, 8 g protein.

Originally published as Cranberry Appetizer Meatballs in Taste of Home October/November 1998, p47

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Cranberry Appetizer Meatballs

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Reviewed on Feb. 04, 2013 by grniis2

Made this recipe for work New Year's Eve. Everyone wanted the recipe. The sauce is a perfect combination of sweet and tangy. I like the idea of using the little smokies. Next time I will make a double batch of sauce and make half meatballs and smokies. Thanks for the recipe.

Reviewed on Nov. 19, 2012 by chaz14

I never make my own meatballs but use frozen ones instead. However, the sauce recipe makes a yummy accompaniment for the meatballs. I nuke the meatballs and keep them warm in an electric chafing dish.

Reviewed on Feb. 06, 2012 by grandmagogof8

I haven't made your meatball recipe yet, but I am going to next time I make meatballs but the sauce was EXCELLENT! I followed the recipe to a T and also added little smokies in the sauce with the pre-made meatballs...so YUMMY!! Didn't bring any home. Thanks for a wonderful recipe, as I have tried lots of different sauce recipes.

Reviewed on Apr. 05, 2010 by wethepeople

I've made this over and over with rave reviews from those who've eaten them. I even used this recipe to camouflage ground venison's gamey flavor. love this!