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Appetizer RecipesMeat Appetizers pg 3MEATBALL RECIPES >>> >  Cranberry Appetizer Meatballs


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Seven dozen tender meatballs are shaped from 2 pounds ground beef to makethis crowd-pleasing snack. Cranberry Appetizer Meatballs are coated with a sweet and tangy sauce suitable for large holiday gatherings.
Jim Ulberg, Elk Rapids, Michigan
Prep: 25 min.
Bake: 15 min.
Yield: about 7 dozen.


    · 2 eggs, 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 (16 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


1) In a large bowl, combine the eggs, bread crumbs, parsley, ketchup, onion, soy sauce, garlic, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-in. balls.

2) Place meatballs on a rack in a shallow baking pan. Bake, uncovered, at 400° for 15 minutes or until no longer pink. Transfer with a slotted spoon to a slow cooker or chafing dish.

3) Combine sauce ingredients in a saucepan; simmer for 10 minutes, stirring occasionally. Pour over meatballs. Serve warm.

Nutrition Facts:
1 meatball equals 42 calories
2 g fat (1 g saturated fat), 12 mg cholesterol, 122 mg sodium, 4 g carbohydrate, trace fiber, 3 g protein

Omit the Cranberry Sauce from recipe above. In a small saucepan, combine 3 tablespoons plus 2 teaspoons cornstarch with 1/3 cup reduced-sodium soy sauce and 3 tablespoons lemon juice until smooth. Stir in 1-1/2 cups orange marmalade and 3 minced garlic cloves. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meatballs and serve warm.

Omit the Cranberry Sauce from recipe above. In a large saucepan, combine 1/2 cup each packed brown sugar, water, cider vinegar and ketchup, 1/4 cup Dijon-mayonnaise blend and 2 cans (8 ounces each) drained pineapple. Bring to a boil over medium heat. Reduce the heat; simmer, uncovered, for 5 minutes. Pour over meatballs and serve warm.


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