Cranberry Meatballs And Sausage Food

CRANBERRY MEATBALLS AND SAUSAGE

Steps:

• In a large bowl, combine the first six ingredients. Crumble bulk sausage over the mixture and mix well. Shape into 1 in. balls. In a large skillet, cook meatballs over medium heat until a thermometer reads 160°.; drain., In a large saucepan, combine the cranberry sauce, vinegar, brown sugar and mustard. Cook and stir over medium heat until cranberry sauce is melted. Add the meatballs and sausage links. Bring to a boil. Reduce heat; simmer, uncovered, until sausage links are no longer pink and sauce is slightly thickened, 10-15 minutes.

CRANBERRY MEATBALLS

Steps:

• Preheat oven to 350°. Mix first 8 ingredients. Add pork; mix lightly but thoroughly. Shape into 1-in. meatballs. Place on a greased rack in a 15x10x1-in. pan. Bake until a thermometer reads 160°, 20-25 minutes. Drain meatballs on paper towels. , In a large skillet, cook and stir sauce ingredients over medium heat until blended. Stir in meatballs; heat through.

MEATBALLS WITH CRANBERRY DIPPING SAUCE

Steps:

• Place stuffing in a large bowl. Crumble ground turkey and pork sausage over stuffing and mix well. Shape into 2-in. balls. Place on a greased rack in a shallow baking pan. Bake at 375° for 15-20 minutes or until a thermometer reads 160°. Drain on paper towels., Meanwhile, in a small saucepan, combine the remaining ingredients; heat through. Serve with meatballs. Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary. Meanwhile, combine and heat remaining sauce ingredients as directed. Serve over meatballs.

CRANBERRY MEATBALLS

Steps:

• Preheat oven to 350 degrees F. (175 degrees C).
• Mix together the hamburger, bread crumbs, eggs, soy sauce, pepper, garlic powder and ketchup. Form into small balls and bake for 30 minutes.
• In a saucepan over low heat, combine the cranberry sauce, barbecue sauce, brown sugar and lemon juice. Simmer and stir until smooth. Add meat balls and simmer for I hour. Serve warm.

CRANBERRY MEATBALLS AND SAUSAGE

Steps:

• In a large bowl, combine the first six ingredients. Crumble bulk sausage over the mixture and mix well. Shape into 1-in balls. In a large skillet, cook meatballs over medium heat until browned, drain.
• In a large saucepan, combine the cranberry sauce, vinegar, brown sugar, and mustard. Cook, stirring occasionally, over medium heat until cranberry sauce is melted. Add meatballs and sausage. Bring to a boil. Reduce heat; simmer, uncovered until the meatballs are no longer pink, about 10 minutes, and the sauce is slightly thickened.

CRANBERRY GLAZED MEATBALLS

Steps:

• Meatballs: Combine ingredients, shape into meatballs, bake at 400°F 10 to 12 minutes, turning once.
• Sauce: Heat sauce ingredients.
• Put meatballs in casserole. Pour sauce over meatballs. Bake at 350°F for 15 - 20 minutes.

CRANBERRY MEATBALLS

Steps:

• Combine first 8 ingredients in a large bowl. Shape mixture into about 54 (1-inch) balls.
• Cook meatballs, in batches, in a large skillet over medium-high heat until browned (about 5 minutes); remove meatballs from pan, and drain well on paper towels.
• Stir together cranberry and chili sauces and next 5 ingredients in a large Dutch oven over medium heat, and cook, whisking occasionally, 5 minutes or until smooth. Add meatballs; reduce heat to low, and cook, stirring occasionally, 15 to 20 minutes or until centers are no longer pink.
• Note: To make ahead, place cooked meatballs in a zip-top plastic freezer bag, and freeze up to 1 month. Thaw in refrigerator, and cook, stirring occasionally, until thoroughly heated.

CRANBERRY MEATBALLS

Steps:

• Mix together everything from beef to garlic-except butter.
• Form into walnut size meatballs.
• Heat butter in skillet to medium and fry meatballs until done.
• Add to sauce and keep warm in a crockpot.
• Sauce: Mix the three ingredients well, while stirring and bring to a boil.
• Remove from heat and pour into a crockpot.
• Keep on low.

CRANBERRY MEATBALLS

Steps:

• In a large bowl, mix all the meatball ingredients together.
• Shape into 34 (1 1/2-inch meatballs).
• Place on a greased (15 1/4 x 10 1/4 x 3/4-inch) baking sheet.
• Bake 20 minutes in a 350 degree oven.
• In the meantime, add both cranberry sauces and the can of tomato soup, in a Dutch Oven; mix together thoroughly.
• (I mix mine with a potato masher).
• Add water; stir until all is combined.
• When meatballs are done, add to the cranberry mixture.
• Cook over low heat (covered) for 20-25 minutes.
• We enjoy these with hot-cooked mashed potatoes.
• Note: For this recipe, I use seasoned ground pork sausage, which already has garlic, sage, salt, pepper, and onion in the sausage.

CRANBERRY MEATBALLS

Steps:

• Combine first 8 ingredients in large bowl. Add ground beef.
• Mix well.
• Roll into 1 inch balls.
• Place in ungreased 3 quart casserole.
• Combine remaining ingredients in small bowl. Pour over meatballs.
• Bake, uncovered in 350 degree oven for about 1 1/2 hours until meatballs are no longer pink inside.

CRANBERRY MEATBALLS

Steps:

• Combine meat ball ingredients blend well.
• Form meatballs the size of walnuts.
• Arrange in a single layer in baking dish.
• Set aside Combine sauce ingredients in a saucepan.
• Cook over medium heat until smooth, stir frequently.
• Pour over meatballs.
• Bake uncovered for 30 minutes.
• Serve in a chafing dish, provide toothpicks.
• CROCK POT VERSION: Cook meatballs in 350F oven for 15-20 minutes with out the sauce.
• Drain.
• Place in crock pot, pour on the sauce.
• Cook on low for 6-8 hours.
• I serve the meatballs and sauce over cooked egg noodles.