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Cranberry Meatballs Recipe

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This is a versatile recipe to be used either as a main dish or as an appetizer. You simply adjust the size of the meatballs. I like to serve it during the holidays as an appetizer. It works well to curb appetites while your guests await the main meal. -Frances Venator, Ottumwa, Iowa

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20 Servings
Prep: 30 min. Cook: 10 min.

Ingredients

1 pound ground beef
1 pound ground pork
2 eggs, lightly beaten
1 cup crushed saltines (about 15 crackers)
1 medium onion, finely chopped
2 teaspoons salt
1/4 teaspoon pepper
2 cans (16 ounces each) whole-berry cranberry sauce
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1 teaspoon prepared mustard

Directions

In a bowl, combine the first seven ingredients. Shape into 1-in. meatballs. Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 15 minutes; drain.
Meanwhile, combine the cranberry sauce, soup and mustard in a large saucepan. Bring to a boil. Reduce heat; add the meatballs. Simmer, uncovered, for 10 minutes. Yield: 5 dozen.

Editor's Note: To serve the meatballs as a main dish instead of an appetizer, make 1-1/4-inch balls and bake for 20 minutes.

Nutrition Facts: 1 serving (3 each) equals 158 calories, 7 g fat (3 g saturated fat), 51 mg cholesterol, 401 mg sodium, 14 g carbohydrate, 1 g fiber, 10 g protein.

Cranberry Meatballs published in Reminisce November/December 2000, p48

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