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Cranberry Meatballs

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By , About.com Guide

Cranberry Meatballs

Cranberry Meatballs

Diana Rattray
These are tasty little meatballs, perfect for a cocktail party or special gathering. For quicker preparation, chop the onion, garlic, and peppers in a food processor.

Ingredients:

  • ***Meatballs***
  • 1 1/2 pounds lean ground beef
  • 1/2 pound ground pork
  • 1/2 cup fine dry bread crumbs
  • 2 large eggs
  • 1 bottle (12 ounces) chili sauce, divided (1/4 cup for meatball mixture, remaining for sauce)
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Dash hot sauce
  • Dash hot sauce 1 medium onion, finely chopped
  • 1 clove garlic, finely minced
  • 1/2 red or green bell pepper, finely chopped
  • ***Sauce***
  • 1 can (approx. 15 ounces) whole berry cranberry sauce
  • Remaining chili sauce
  • 1 tablespoon prepared mustard
  • 2 tablespoons brown sugar

Preparation:

Line 2 large baking dishes with nonstick foil or regular foil, sprayed with nonstick cooking spray. Heat oven to 325°.

Combine meatball ingredients, using 1/4 cup of the chili sauce, blending well. Save the remaining chili sauce for later. Form the meat mixture into 1-inch meatballs and arrange in a single layer in the two prepared baking dishes. Bake for 45 to 50 minutes. Drain well on paper towels. Put the meatballs in a slow cooker or large saucepan. Combine the sauce ingredients and pour over the meatballs and gently stir to combine. Crockpot: Cover and cook on LOW for 2 to 4 hours. Saucepan: Bring to a simmer over medium heat; reduce heat to low, cover, and simmer for 15 to 20 minutes. Serve with toothpicks from a slow cooker on low setting or serve warm from a chafing dish.
Makes 3 to 4 dozen meatballs, depending on size.

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