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Cranberry Appetizer Meatballs Recipe

100% would make again

For a memorable meatball party snack with a tangy non-traditional sauce, I suggest this recipe. The meatballs are mouth-watering.—Jim Ulberg, Elk Rapids, Michigan

This recipe is:

Healthy

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84 Servings
Prep: 25 min. Bake: 15 min.

Ingredients

2 eggs, 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.

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