If you are looking for fun recipes to make during the holidays you can stop your search with this meatball yumminess.
Check out what my pals over at Group Recipes had to say about this recipe:
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.
These meatballs sound perfect! I love the fact that they contain cranberry sauce. Oh, yum!
Ingredients
2 Eggland’s Best eggs
1 envelope Lipton onion soup mix
½ cup seasoned bread crumbs
¼ cup chopped dried cranberries
2 Tbs. minced fresh parsley
1 ½ pounds lean ground beef
Sauce:
1 can ( 16-oz ) whole-berry cranberry sauce
¾ cup Heinz ketchup
½ cup College Inn beef broth
3 Tbs. Domino brown sugar
3 Tbs. Finely chopped onion
2 tsp. cider vinegar
Instructions
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. Serve.
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Quick Tip: Place toothpicks into each meatball so guests can easily grab them and eat them as an appetizer.
Thank you to Group Recipes for this great recipe.
