Easy Cranberry Meatballs Recipe

Easy Cranberry Meatballs Recipe
Easy Cranberry Meatballs Recipe photo by Taste of Home
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Easy Cranberry Meatballs Recipe

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This is a versatile recipe to be used either as a main dish or as an appetizer. You simply adjust the size of the meatballs. I like to serve it during the holidays as an appetizer. It works well to curb appetites while your guests await the main meal. -Frances Venator, Ottumwa, Iowa
MAKES:
20 servings
TOTAL TIME:
Prep: 30 min. Cook: 10 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 30 min. Cook: 10 min.

Ingredients

  • 1 pound ground beef
  • 1 pound ground pork
  • 2 eggs, lightly beaten
  • 1 cup crushed saltines (about 15 crackers)
  • 1 medium onion, finely chopped
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 cans (16 ounces each) whole-berry cranberry sauce
  • 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
  • 1 teaspoon prepared mustard

Directions

In a bowl, combine the first seven ingredients. Shape into 1-in. meatballs. Place on a rack in a 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 15 minutes.
Meanwhile, combine the cranberry sauce, soup and mustard in a large saucepan. Bring to a boil. Reduce heat; add the meatballs. Simmer, uncovered, for 10 minutes. Yield: 5 dozen.
Editor's Note: To serve the meatballs as a main dish instead of an appetizer, make 1-1/4-inch balls and bake for 20 minutes.
Originally published as Cranberry Meatballs in Reminisce November/December 2000, p48

Nutritional Facts

3 each: 158 calories, 7g fat (3g saturated fat), 51mg cholesterol, 401mg sodium, 14g carbohydrate (7g sugars, 1g fiber), 10g protein.

  • 1 pound ground beef
  • 1 pound ground pork
  • 2 eggs, lightly beaten
  • 1 cup crushed saltines (about 15 crackers)
  • 1 medium onion, finely chopped
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 cans (16 ounces each) whole-berry cranberry sauce
  • 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
  • 1 teaspoon prepared mustard
  1. In a bowl, combine the first seven ingredients. Shape into 1-in. meatballs. Place on a rack in a 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 15 minutes.
  2. Meanwhile, combine the cranberry sauce, soup and mustard in a large saucepan. Bring to a boil. Reduce heat; add the meatballs. Simmer, uncovered, for 10 minutes. Yield: 5 dozen.
Editor's Note: To serve the meatballs as a main dish instead of an appetizer, make 1-1/4-inch balls and bake for 20 minutes.
Originally published as Cranberry Meatballs in Reminisce November/December 2000, p48

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