Meatballs-cranberry and chili sauce, BakinTime

Beth M.

By
@BakinTime

Since I prefer not to buy frozen meatballs, I make meatballs with 85% lean ground beef and stuffing mixture. My husband loved this, and I wanted to be sure I could find my recipe and notes in the future. The recipe for the sauce is on the bottle of chili. This is an old favorite for parties or family events.


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Rating:

Comments:

Serves:

3 dozen servings!

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Ingredients

2 lb
ground beef
2 c
leftover stuffing/pepperidge farm,with onions, celery, butter & chicken broth
1 can(s)
jellied cranberry sauce
1 bottle
chili sauce/ heinz

Directions Step-By-Step

1
Use stuffing that was mixed as if being used for holiday turkey stuffing; at least two cups are needed. I had extra stuffing frozen, about three cups from Thanksgiving. So I thawed this and used two cups.
2
Crumble two pounds of ground beef and mix in a large food processor bowl with the thawed stuffing. Pulse until mixed well.
3
Shape into 1 tablespoon-size meatballs, and place on a greased baking sheet which has sides. I used two as this made about three dozen meatballs.
4
Place in preheated oven, at 350 degrees, bake about fifteen minutes.
5
Heat one can of jellied cranberry sauce and one bottle of chili sauce until boiling, stir constantly.
6
Combine sauce and meatballs in a baking dish and bake another fifteen minutes. Keep warm and serve with a side of wild rice and regular rice if desired.

About this Recipe

Course/Dish: Beef, Meat Appetizers
Main Ingredient: Beef
Regional Style: Cajun/Creole
Other Tags: Quick & Easy, Heirloom