Cranberry-Sauced Meatballs
A popular stop at your appetizer buffet will be the slow cooker keeping these morsels warm.
Prep Time:
30 mins
Total Time:
45 mins
Servings:
Makes 30 meatballs
Ingredients
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1 beaten egg
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3/4 cup soft bread crumbs
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1/4 cup finely chopped toasted almonds
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2 tablespoons snipped dried cranberries or snipped golden raisins
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2 tablespoons finely chopped onions
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1/8 teaspoon ground cloves or allspice
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1/2 pound ground raw chicken or turkey
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1/2 pound ground pork
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Nonstick cooking spray
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3/4 cup catsup
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1 8-ounce can jellied cranberry sauce
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1 tablespoon vinegar
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1/4 teaspoon dry mustard
Directions
1.
For meatballs, in a large bowl combine egg, bread crumbs, almonds, cranberries or raisins, onion, and cloves or allspice. Add ground chicken or turkey and pork; mix well. Shape into 30 meatballs.
2.
Lightly coat a 15x10x1-inch baking pan with cooking spray. Place meatballs in pan. Bake in a 350 degree F oven for 15 to 18 minutes or until done (165 degrees F).
3.
Meanwhile, in a 10-inch skillet stir together catsup, cranberry sauce, vinegar, and dry mustard. Add baked meatballs; stir gently to coat. Heat through. Transfer to a 1-quart crockery cooker. Cover and keep warm on low-heat setting up to 2 hours. Makes 30 meatballs (30 servings).
Make-Ahead Tip
Up to 1 day ahead, make and shape meatballs. Place on the baking sheet and refrigerate. Two hours before serving, bake meatballs and continue as directed.
Nutrition information
Calories 49, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 14 mg, Sodium 98 mg, Carbohydrate 6 g, Fiber 0 g, Protein 3 g. Daily Values: Vitamin A 1%, Vitamin C 2%, Calcium 0%, Iron 1%.
Percent Daily Values are based on a 2,000 calorie diet
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