Cranberry Meatballs

These delicious meatballs are made with ground beef, and ground pork sausage, which they are then cooked in a tangy cranberry-tomato sauce. The sauce is made of 2 kinds of canned jellied cranberries, (cranberry and cran-raspberry) along with tomato soup and a bit of water. This is a good way to use up those leftover canned cranberries, after the holidays are over. Update about this recipe: I have noticed that the grocery stores, (at least where I live) no longer sale the jellied cran-raspberries, so I'm sure these meatballs will taste just as good using the regular jellied canned cranberry sauce.

• Ready In: 1 hr
• Serves: 7

Ingredients

• Meatballs

• 1 3⁄4 lbs ground beef
• 8  ounces pork sausage (*See note)
• 1  medium onion, finely chopped
• 2  eggs, beaten
• 2 -3  teaspoons garlic, minced
• 3 -5  dashes  salt & pepper
• 1  cup  Italian style breadcrumbs

• Tangy Cranberry Sauce

• 1 (16 ounce) can  jelled ocean spray  cranraspberry sauce
• 8  ounces  jelled ocean spray cranberry sauce
• 1 (10 3/4ounce) can  tomato soup
• 3⁄4 cup water

Directions

1. In a large bowl, mix all the meatball ingredients together.
2. Shape into 34 (1 1/2-inch meatballs).
3. Place on a greased (15 1/4 x 10 1/4 x 3/4-inch) baking sheet.
4. Bake 20 minutes in a 350 degree oven.
5. In the meantime, add both cranberry sauces and the can of tomato soup, in a Dutch Oven; mix together thoroughly.
6. (I mix mine with a potato masher).
7. Add water; stir until all is combined.
8. When meatballs are done, add to the cranberry mixture.
9. Cook over low heat (covered) for 20-25 minutes.
10. We enjoy these with hot-cooked mashed potatoes.
11. Note: For this recipe, I use seasoned ground pork sausage, which already has garlic, sage, salt, pepper, and onion in the sausage.