Cranberry Meatballs
By
Vivian Queen-Chase
@MsVivian
8
Back in the '60s, our gas company put on what they called their Holiday Cooking show. This is adapted from one of those shows. We tried it that holiday season and it's been on our tables ever since. This is one of those recipes that become a tradition.
Blue Ribbon Recipe
Fantastic meatballs with a holiday flair. Using a combination of beef and pork for the homemade meatballs gave them a wonderful flavor. The seasonings are subtle but keep the meatballs from being plain. The slightly sweet and full of tang sauce is what makes these special. Chili sauce and cranberry sauce are amazing together. We could not stop eating these. They're easy to throw together and perfect for any holiday event.
Ingredients
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MEATBALLS:
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1 1/2 lbground beef (80-20 or 90-10)
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1/2 lbpork suasage
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1/4 tspblack pepper
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1/2 tspgarlic powder
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1 tspsalt
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2 slicewhite bread, crumbled
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2eggs, beaten
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1 mediumonion, chopped
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1/4 cdried parsley flakes
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SAUCE:
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1 can(s)jellied cranberry sauce, 14 oz.
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1 jar(s)chili sauce (I use 12 oz jar Heinz)
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3 Tbspbrown sugar, packed
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1 Tbsplemon juice
How to Make Cranberry Meatballs
- Combine all meatball ingredients and mix well.
- Form into walnut-size balls. Place a single layer in a 9"x13" pan or baking dish. It will be full.
- Place all sauce ingredients in a saucepan over medium heat until melted, stirring to combine.
- Pour sauce over meatballs.
- Place in a preheated 350* oven UNCOVERED for 45 min.
- NOTE: These are wonderful to make ahead and reheat or freeze after they are cooked. You can make small meatballs and serve with toothpicks at a party or just make the meatballs and use them with your own spaghetti sauce or gravy. I'd give them 10 stars.
