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Cranberry Meatballs and Sausage

Name: Cranberry Meatballs and Sausage
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 16 servings.
Ingredients: 1 large egg, lightly beaten; 1 small onion, finely chopped; 3/4 cup dry bread crumbs; 1 tablespoon dried parsley flakes; 1 tablespoon Worcestershire sauce; 1/4 teaspoon salt; 1 pound bulk pork sausage; 1 can (14 ounces) jellied cranberry sauce; 3 tablespoons cider vinegar; 2 tablespoons brown sugar; 1 tablespoon prepared mustard; 1 package (1 pound) miniature smoked sausage links

11 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

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

Cranberry Meatballs and Sausage Recipe photo by Taste of Home

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Ingredients

1 large egg, lightly beaten
1 small onion, finely chopped
3/4 cup dry bread crumbs
1 tablespoon dried parsley flakes
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1 pound bulk pork sausage
1 can (14 ounces) jellied cranberry sauce
3 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon prepared mustard
1 package (1 pound) miniature smoked sausage links

Directions

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.
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.

Test Kitchen Tips

Worcestershire sauce was originally considered a mistake. In 1835, an English lord commissioned two chemists to duplicate a sauce he had tried in India. The pungent batch was disappointing and wound up in their cellar. When the pair stumbled upon the aged concoction 2 years later, they were pleasantly surprised by its unique taste.

Consider preparing meatballs in bulk to save on prep time. You can make several batches of meatballs, bake them and then freeze until needed. Simply thaw the frozen meatballs in the refrigerator overnight and you’ll be ready to go.

Check out 37 of our most marvelous meatball recipes.

Nutrition Facts

1 serving: 218 calories, 14g fat (5g saturated fat), 41mg cholesterol, 514mg sodium, 18g carbohydrate (10g sugars, 1g fiber), 7g protein.

Cranberry Meatballs and Sausage

Total Time

Makes

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