Cranberry Meatballs Recipe

Cranberry Meatballs Recipe photo by Taste of Home

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Meet the Cook: Since we raise hogs, pork's plentiful at our place. If my husband's able to identify cranberries in a dish, however, he won't eat it. So, the first time I made these meatballs, I was thrilled when he raved about them. Our children - 5 and 2 - also consider them a favorite. And I've had many people request the recipe. But I really knew I had a "winner" when my grandmother asked me for it! -Tammy Neubauer, Ida Grove, Iowa

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Cranberry Meatballs Recipe

Prep: 20 min. Bake: 20 min.

Yield: 12 Servings

20 20 40

Ingredients

MEATBALLS:
2 eggs, lightly beaten
1 cup cornflake crumbs
1/3 cup ketchup
2 tablespoons soy sauce
1 tablespoon dried parsley flakes
2 tablespoons dried minced onion
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds ground pork
SAUCE:
1 can (14 ounces) jellied cranberry sauce
1 cup ketchup
3 tablespoons brown sugar
1 tablespoon lemon juice

Directions

In a large bowl, combine meatball ingredients. Shape into 72 meatballs (1 in. each).
Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 20-25 minutes or until a thermometer reads 160°. Remove from the oven; drain on paper towels.
In a large saucepan, combine sauce ingredients. Cook, stirring frequently, until the cranberry sauce is melted. Add the meatballs and heat through. Yield: 12 main-dish or 24 appetizer servings.

Nutritional Facts 1 serving (6 each) equals 297 calories, 12 g fat (4 g saturated fat), 86 mg cholesterol, 681 mg sodium, 31 g carbohydrate, 1 g fiber, 16 g protein.

Originally published as Cranberry Meatballs in Country Woman September/October 1992, p31