Cranberry Meatballs and Sausage
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 16 servings.
Years ago, I found a version of this sausage and meatballs 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. —Marybell Lintott, Vernon, British Columbia
Ingredients
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1 large egg, lightly beaten
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1 small onion, finely chopped
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3/4 cup dry bread crumbs
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1 tablespoon dried parsley flakes
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1 tablespoon Worcestershire sauce
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1/4 teaspoon salt
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1 pound bulk pork sausage
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1 can (14 ounces) jellied cranberry sauce
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3 tablespoons cider vinegar
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2 tablespoons brown sugar
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1 tablespoon prepared mustard
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1 package (1 pound) miniature smoked sausage links
Directions
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1.
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.
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2.
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, until sausage links are no longer pink and sauce is slightly thickened, 10-15 minutes.
Nutrition Facts
1 serving: 218 calories, 14g fat (5g saturated fat), 41mg cholesterol, 514mg sodium, 18g carbohydrate (10g sugars, 1g fiber), 7g protein.
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