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Tasty Cranberry Meatballs Recipe

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Whether you serve them as appetizers or the main course, these tasty meatballs shared by Nina Hall of Citrus Heights, California are sure to be popular. Cranberry and chili sauces give them extra sweetness. TIP: “These taste very good over egg noodles,” Nina suggests.

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Tasty Cranberry Meatballs Recipe

Prep: 20 min. Cook: 6 hours

Yield: 6 Servings

20 360 380

Ingredients

2 eggs, beaten
1 cup dry bread crumbs
1/3 cup minced fresh parsley
2 tablespoons finely chopped onion
1-1/2 pounds lean ground beef (90% lean)
1 can (14 ounces) jellied cranberry sauce
1 bottle (12 ounces) chili sauce
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon lemon juice

Directions

In a large bowl, combine the eggs, bread crumbs, parsley and onion. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place in a 3-qt. slow cooker.
In a small bowl, combine the cranberry sauce, chili sauce, ketchup, brown sugar and lemon juice; mix well. Pour over meatballs. Cover and cook on low for 6 hours or until meat is no longer pink. Yield: 6 servings.

Nutritional Facts 1 serving (6 each) equals 467 calories, 11 g fat (4 g saturated fat), 126 mg cholesterol, 1,348 mg sodium, 66 g carbohydrate, 2 g fiber, 26 g protein.

Originally published as Cranberry Meatballs in Quick Cooking September/October 2005, p42

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Reviews for Tasty Cranberry Meatballs (1)

Tasty Cranberry Meatballs

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Reviewed on Dec. 13, 2010 by Stacey4

I use frozen meatballs to make this recipe easier. I also omit the ketchup. The sauce is very good, sometimes I use it on chicken wings in a crockpot.