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Cranberry Appetizer Meatballs

Cranberry Appetizer Meatballs
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
84 ServingsPrep: 25 min. Bake: 15 min.

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,
© Taste of Home 2013

2 of 2

Cranberry Appetizer Meatballs (continued)

Directions (continued)

  • stirring occasionally. Pour over meatballs. Serve warm. Yield:
  • about 7 dozen.
Nutrition Facts: 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013