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Cranberry Meatballs and Sausage

Cranberry Meatballs and Sausage
Years ago, I found a version of this recipe in a cookbook. At first taste, my family judged it a keeper. The tangy saucy meatballs are requested by our friends whenever I host card night. We also take the yummy dish on camping trips.
14-16 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 egg, lightly beaten
  • 1 small onion, finely chopped
  • 3/4 cup dry bread crumbs
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1 pound bulk pork sausage
  • 1 can (14 ounces) jellied cranberry sauce
  • 3 tablespoons cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon prepared mustard
  • 1 package (1 pound) miniature smoked sausage links

Directions

  • In a large bowl, combine the first six ingredients. Crumble bulk
  • sausage over the mixture and mix well. Shape into 1 in. balls. In a
  • large skillet, cook meatballs over medium heat until a thermometer
  • reads 160°.; drain.
  • In a large saucepan, combine the cranberry sauce, vinegar, brown
  • sugar and mustard. Cook and stir over medium heat until cranberry
  • sauce is melted. Add the meatballs and sausage links. Bring to a
  • boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until
  • sausage links are no longer pink and sauce is slightly thickened.
© Taste of Home 2013

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Cranberry Meatballs and Sausage (continued)

Directions (continued)

  • Yield: 14-16 servings.
Nutrition Facts: 1 serving (3 each) equals 218 calories, 14 g fat (5 g saturated fat), 41 mg cholesterol, 514 mg sodium, 18 g carbohydrate, 1 g fiber, 7 g protein.
© Taste of Home 2013