Real Recipes From Real Home Cooks ®

cranberry-glazed appetizer meatballs

(2 ratings)
Recipe by
Carol Junkins
Hanson, MA

This came from a Betty Crocker recipe book, nice to serve at your parties kept warm in your slow cooker ~ they go fast!

(2 ratings)
yield 30 serving(s)
prep time 10 Min
cook time 30 Min
method Slow Cooker Crock Pot

Ingredients For cranberry-glazed appetizer meatballs

  • 1 1/2 lb
    lean (at least 80%) ground beef
  • 1/2 c
    finely chopped onion (about 1 medium)
  • 1/2 c
    plain bread crumbs
  • 1/2 tsp
  • 1/8 tsp
  • 2
    eggs, slighty beaten
  • SAUCE:
  • 1 bottle
    (12 oz.) chili sauce (1 1/2 cup)
  • 1/2 can
    (16-oz. size) jellied cranberry sauce (1 cup)
  • 60
    fresh cranberries, if desired

How To Make cranberry-glazed appetizer meatballs

  • 1
    Heat oven to 375df. In large bowl, stir meatball ingredients until well mixed. Shape into 1 inch balls, place in ungreased 15x10x1" pan.
  • 2
    Bake 25-30 minutes or until meatballs are thoroughly cooked and no longer pink in center.
  • 3
    Meanwhile, in 3-quart saucepan, stir sauce ingredients until well blended. Heat to boiling over medium heat. Reduce heat to low, and simmer 5 minutes, stirring occasionally.
  • 4
    Add meatballs to sauce, stir to coat. Cook over medium heat about 5 minutes, stirring occasionally until thoroughly heated. Thread cranberries on toothpicks, stick toothpicks in meatballs to serve.
  • 5
    Makes 30 servings ( 2 meatballs each) Prepare and bake the meatballs up to 24 hours before your party. Cover and refrigerate them. Just before serving, prepare the sauce and heat the meatballs in it.