Cranberry Meatballs and Sausage
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
Reviews
Made these for a Christmas party and there was not much left! Very easy and tasty. I even used frozen meatballs since I was in a time crunch!
I made this recipe for Christmas Eve and everyone loved it! When I made it, I used dried onion flakes (about 1 teaspoon) instead of a diced onion and I added about 1 tablespoon of water to the breadcrumb mixture. The meatballs were tasty and tender but I think I'll use plain ground pork the next time I make them as the sausage flavor was a bit too strong for our taste ....... thus the 4 star rating.
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Everyone loves this! Even my sister in law, who is a very picky eater......she went back for seconds!!!!
I was skeptical of using pork sausage for the meatballs (have always used ground beef for meatballs) & a little unsure of how the cranberry sauce would taste, but decided to give it a try due to the positive reviews. I'm so glad I did - it is soooo delicious! I don't like smoked sausage links, so I sliced up a pound of polka kielbasa as a substitute. Loved having both meatballs & sausage in one dish. What I loved about the sauce, besides the taste, is that it doesn't make so much that the meatballs drown in it, like the grape jelly/chili sauce recipe. I will definitely be making this for the holidays this year!
We thought this was good, but not great
Its a hit every year! Fun and simple and a nice appetizer for everyone when they are still waiting for the main courses to be done!
Absolutely loved this receipe!!! My friends and I were not too big of a fan of the sausage links but we LOVED the meatballs with the cranberry sauce!
I made this for my annual cookie dough exchange party. What a hit, there were no leftovers. Making again next year!
I used 2 lbs of Italian sausage - 1lb spicy and 1lb mild- instead of the links - turned out AMAZING! I just doubled the ingredients that mix in the meatballs. There was plenty of sauce!