Cranberry Appetizer Meatballs Recipe

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For a memorable meatball party snack with a tangy non-traditional sauce, I suggest this recipe. The meatballs are mouthwatering.—Jim Ulberg, Elk Rapids, Michigan
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES:84 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES: 84 servings

Ingredients

  • 2 eggs, lightly beaten
  • 1 cup dry bread crumbs
  • 1/3 cup minced fresh parsley
  • 1/3 cup ketchup
  • 2 tablespoons finely chopped onion
  • 2 tablespoons soy sauce
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • CRANBERRY SAUCE:
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon prepared mustard
  • 1 tablespoon lemon juice
  • 2 garlic cloves, minced

Nutritional Facts

3 meatballs equals 125 calories, 5 g fat (2 g saturated fat), 37 mg cholesterol, 369 mg sodium, 13 g carbohydrate, trace fiber, 8 g protein.

Directions

  1. In a large bowl, combine the eggs, bread crumbs, parsley, ketchup, onion, soy sauce, garlic, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-in. balls.
  2. Place meatballs on a rack in a shallow baking pan. Bake, uncovered, at 400° for 15 minutes or until no longer pink. Transfer with a slotted spoon to a 3-qt. slow cooker or chafing dish.
  3. Combine sauce ingredients in a saucepan; simmer for 10 minutes, stirring occasionally. Pour over meatballs. Serve warm. Yield: about 7 dozen.
Originally published as Cranberry Appetizer Meatballs in Taste of Home October/November 1998, p47

Nutritional Facts

3 meatballs equals 125 calories, 5 g fat (2 g saturated fat), 37 mg cholesterol, 369 mg sodium, 13 g carbohydrate, trace fiber, 8 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Cranberry Appetizer Meatballs

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Dec. 28, 2013

"I used frozen meatballs and followed the recipe posted here for the sauce. Made this for Christmas and it was delicious! Plan on making this again for New Years. This is a keeper! Thank you!"

MY REVIEW
Reviewed Feb. 4, 2013

"Made this recipe for work New Year's Eve. Everyone wanted the recipe. The sauce is a perfect combination of sweet and tangy. I like the idea of using the little smokies. Next time I will make a double batch of sauce and make half meatballs and smokies. Thanks for the recipe."

MY REVIEW
Reviewed Nov. 19, 2012

"I never make my own meatballs but use frozen ones instead. However, the sauce recipe makes a yummy accompaniment for the meatballs. I nuke the meatballs and keep them warm in an electric chafing dish."

MY REVIEW
Reviewed Feb. 6, 2012

"I haven't made your meatball recipe yet, but I am going to next time I make meatballs but the sauce was EXCELLENT! I followed the recipe to a T and also added little smokies in the sauce with the pre-made meatballs...so YUMMY!! Didn't bring any home. Thanks for a wonderful recipe, as I have tried lots of different sauce recipes."

MY REVIEW
Reviewed Apr. 5, 2010

"I've made this over and over with rave reviews from those who've eaten them. I even used this recipe to camouflage ground venison's gamey flavor. love this!"

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