Cranberry Meatballs

"A nice Holiday appetizer for a slight change of a meatball in a different kind of sauce. This one, I believe is from Southern Living."
 
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photo by KerfuffleUponWincle photo by KerfuffleUponWincle
photo by KerfuffleUponWincle
Ready In:
1hr 10mins
Ingredients:
15
Yields:
4 1/2 dozen
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ingredients

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directions

  • Combine first 8 ingredients in a large bowl. Shape mixture into about 54 (1-inch) balls.
  • Cook meatballs, in batches, in a large skillet over medium-high heat until browned (about 5 minutes); remove meatballs from pan, and drain well on paper towels.
  • Stir together cranberry and chili sauces and next 5 ingredients in a large Dutch oven over medium heat, and cook, whisking occasionally, 5 minutes or until smooth. Add meatballs; reduce heat to low, and cook, stirring occasionally, 15 to 20 minutes or until centers are no longer pink.
  • Note: To make ahead, place cooked meatballs in a zip-top plastic freezer bag, and freeze up to 1 month. Thaw in refrigerator, and cook, stirring occasionally, until thoroughly heated.

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Reviews

  1. VERY TASTY! Not as sweet as the meatballs made with chili sauce and grape jelly. I used 2.66 pounds of ground round, and increased the meatball ingredients appropriately, but did not increase the sauce ingredients. I substituted a heavy handed 1/4 teaspoon Cayenne pepper for the red pepper flakes. I made 88 (1-inch ) balls with a small cookie scoop, and baked them on parchment paper for 15 minutes at 400F ~ Made for Fall PAC 2011.
     
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Tweaks

  1. VERY TASTY! Not as sweet as the meatballs made with chili sauce and grape jelly. I used 2.66 pounds of ground round, and increased the meatball ingredients appropriately, but did not increase the sauce ingredients. I substituted a heavy handed 1/4 teaspoon Cayenne pepper for the red pepper flakes. I made 88 (1-inch ) balls with a small cookie scoop, and baked them on parchment paper for 15 minutes at 400F ~ Made for Fall PAC 2011.
     

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