Party Cranberry Meatballs Recipe

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Party Cranberry Meatballs Recipe

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Meatballs make a great party food and this recipe makes a lot. You can keep them warm in a slow cooker. They move fast at my parties so plan on refilling the dish.—Jessica Hodgson, Peach Bottom, Pennsylvania
MAKES:
54 servings
TOTAL TIME:
Prep: 30 min. Cook: 20 min.
MAKES:
54 servings
TOTAL TIME:
Prep: 30 min. Cook: 20 min.

Ingredients

  • 2 eggs, beaten
  • 1/3 cup dry bread crumbs
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 2 pounds ground turkey
  • 1 can (14 ounces) jellied cranberry sauce
  • 1 bottle (12 ounces) chili sauce
  • 1/4 cup water
  • 1/4 cup orange marmalade
  • 2 tablespoons red wine vinegar
  • 2 tablespoons reduced-sodium soy sauce

Directions

In a large bowl, combine the first seven ingredients. Crumble turkey over mixture and mix well. Shape into 1-in. balls.
In a large skillet, cook meatballs in batches until no longer pink; drain.
In a Dutch oven, combine the remaining ingredients. Cook and stir over medium-low heat for 5 minutes. Add meatballs. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Cool. Transfer to freezer containers. Freeze for up to 3 months.
To use frozen meatballs: Thaw in the refrigerator; heat in a Dutch oven or microwave. Yield: 4-1/2 dozen.
Editor’s Note: To use immediately, cook as directed.
Originally published as Party Cranberry Meatballs in Taste of Home Christmas Annual Annual 2011, p27

Nutritional Facts

1 meatball: 61 calories, 3g fat (1g saturated fat), 19mg cholesterol, 196mg sodium, 6g carbohydrate (4g sugars, 0 fiber), 3g protein.

  • 2 eggs, beaten
  • 1/3 cup dry bread crumbs
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 2 pounds ground turkey
  • 1 can (14 ounces) jellied cranberry sauce
  • 1 bottle (12 ounces) chili sauce
  • 1/4 cup water
  • 1/4 cup orange marmalade
  • 2 tablespoons red wine vinegar
  • 2 tablespoons reduced-sodium soy sauce
  1. In a large bowl, combine the first seven ingredients. Crumble turkey over mixture and mix well. Shape into 1-in. balls.
  2. In a large skillet, cook meatballs in batches until no longer pink; drain.
  3. In a Dutch oven, combine the remaining ingredients. Cook and stir over medium-low heat for 5 minutes. Add meatballs. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Cool. Transfer to freezer containers. Freeze for up to 3 months.
  4. To use frozen meatballs: Thaw in the refrigerator; heat in a Dutch oven or microwave. Yield: 4-1/2 dozen.
Editor’s Note: To use immediately, cook as directed.
Originally published as Party Cranberry Meatballs in Taste of Home Christmas Annual Annual 2011, p27

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