Cranberry Meatballs
Although this recipe is perfect for the holiday season, plan to use it all year-round—cranberries add "zing" to menus anytime. And, if you're looking for an appetizer idea, shape the meatballs smaller and serve with party picks.
SERVINGS
|
4
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
30 min. |
COOK
|
10 min.
|
TOTAL
|
40 min.
|
INGREDIENTS
- 1 pound lean ground beef
- 1 egg, lightly beaten
- 1/2 cup crushed saltines
- 1/2 small onion, diced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (16 ounces) whole-berry cranberry sauce
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- Cooked rice or noodles
DIRECTIONS
In a mixing bowl, combine first six ingredients. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 20 minutes.
Meanwhile, combine cranberry sauce and tomato soup. Heat through. Add meatballs and simmer 10 minutes. Serve with rice or noodles. May also be used as an appetizer. Yield: 4 main-dish servings. If Cooking for Two: Freeze half the cooked meatballs for another meal.