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Cranberry Appetizer Meatballs

Total Time

Prep: 25 min. Bake: 15 min.

Makes

about 7 dozen

For a memorable meatball party snack with a tangy non-traditional sauce, I suggest this recipe. The meatballs are mouthwatering.—Jim Ulberg, Elk Rapids, Michigan
Cranberry Appetizer Meatballs Recipe photo by Taste of Home

Ingredients

  • 2 large eggs, lightly beaten
  • 1 cup dry bread crumbs
  • 1/3 cup minced fresh parsley
  • 1/3 cup ketchup
  • 2 tablespoons finely chopped onion
  • 2 tablespoons soy sauce
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds ground beef
  • CRANBERRY SAUCE:
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon prepared mustard
  • 1 tablespoon lemon juice
  • 2 garlic cloves, minced

Directions

  1. Preheat oven to 400°. Combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls.
  2. Place meatballs on a rack in a shallow baking pan. Bake until no longer pink, about 15 minutes. Transfer to a 3-qt. slow cooker or chafing dish.
  3. Meanwhile, in a large saucepan, combine all sauce ingredients; simmer 10 minutes, stirring occasionally. Pour over meatballs. Serve warm.

Nutrition Facts

1 meatball: 39 calories, 1g fat (1g saturated fat), 11mg cholesterol, 124mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 2g protein.

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