CHRISTMAS MEATBALLS
From spinach1948 15 years ago
- 60 minutes to make
- Serves 36
Cranberry sauce and brown sugar create a tangy glaze for moist meatballs that are good as an appetizer or as a main dish over rice. Adapted from Joyce Bentley's recipe that was posted in the Taste of Home Magazine of Nov/Dec of 2002
Ingredients
- Ingredients: shopping list
- 2 eggs shopping list
- 1 envelope onion soup mix shopping list
- ½ cup seasoned bread crumbs shopping list
- ¼ cup chopped dried cranberries shopping list
- 2 Tbs. minced fresh parsley shopping list
- 1 ½ pounds lean ground beef shopping list
- Sauce: shopping list
- 1 can ( 16-oz ) whole-berry cranberry sauce shopping list
- ¾ cup ketchup shopping list
- ½ cup beef broth shopping list
- 3 Tbs. brown sugar shopping list
- 3 Tbs. Finely chopped onion shopping list
- 2 tsp. cider vinegar shopping list
How to make it
- 1)In a bowl, combine eggs, soup mix, bread crumbs, cranberries and parsley. Crumble beef over mixture and mix well. Shape into 1-inch balls; place 12 – 14 balls on a microwave-safe plate. Cover with waxed paper; microwave on high for 3 – 4 minutes or until no longer pink. Remove to paper towels to drain. Repeat with remaining meatballs.
- 2)In a 2-qt microwave-safe dish, combine sauce ingredients. Cover and microwave on high for 3 – 4 minutes or until heated through, rotating once. Gently stir meatballs. Cover and cook on high for 1 – 2 minutes or until heated through. Sever.
The Rating
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Very Good Ed!!
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I don't know about anyone else but I think these are a high 5...........
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