Cranberry Meatballs Taste Of Home Food

CRANBERRY SAUCE MEATBALLS

Steps:

• Prepare meatballs according to package directions. , In a large skillet, cook and stir remaining ingredients over medium heat until blended. Stir in meatballs; heat through.

CRANBERRY CHILI MEATBALLS

Steps:

• In a large saucepan over medium heat, combine the first six ingredients; stir until sugar is dissolved. Add meatballs; cook until heated through, 20-25 minutes, stirring occasionally. , Editor's Note: To prepare in a slow cooker, heat sauce ingredients as directed. Add sauce and meatballs to a 4-qt. slow cooker. Cook, covered, on low until heated through, 2-3 hours. , Freeze Option: Freeze cooled meatball mixture 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.

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.

EASY CRANBERRY MEATBALLS

Steps:

• In a bowl, combine the first seven ingredients. Shape into 1-in. meatballs. Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 15 minutes or until a thermometer reads 160°; drain., Meanwhile, combine the cranberry sauce, soup and mustard in a large saucepan. Bring to a boil. Reduce heat; add the meatballs. Simmer, uncovered, for 10 minutes.

CRANBERRY APPETIZER MEATBALLS

Steps:

• Preheat oven to 400°. Combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls., 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., Meanwhile, in a large saucepan, combine all sauce ingredients; simmer 10 minutes, stirring occasionally. Pour over meatballs. Serve warm.

SLOW COOKER CRANBERRY MEATBALLS

Steps:

• Mix all ingredients except for meatballs in slow cooker. Add meatballs and stir to coat them well. Set the slow cooker on Low for 6-8 hours or High for 2-2 1/2 hours.

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 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.

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:

• 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.

CREAMY CRANBERRY MEATBALLS

Steps:

• Prepare gravy mix according to package directions. In a 4-qt. slow cooker, combine the meatballs, cranberry sauce, mustard and gravy. Cover and cook on low for 3-4 hours or until heated through, adding cream during the last 30 minutes of cooking.

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:

• 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 small saucepan or microwave slowly melt the cranberry sauce until it is very smooth. (Microwave normally takes about 2 min on %50 stirring every 45 seconds)
• Mix in chile sauce, brown sugar and lemon juice and stir until well blended.
• Mix with your meatballs and place in Crockpot on low for about 2hours.

CRANBERRY GLAZED MEATBALLS

Steps:

• Combine cranberry sauce, chili sauce, cumin and cayenne pepper in a large saucepan.
• Cook over medium heat, whisking occasionally, until the cranberry sauce is melted and smooth.
• Add meatballs; stir gently to coat.
• Cook over medium-low heat, stirring occasionally, 30 minutes or until the meatballs are heated through.
• Place in a chafing dish or slow cooker to keep warm during the party or gathering.

CRANBERRY MEATBALLS

Steps:

• In a large bowl combine all the meatball ingredients. Divide the meat into 4 sections and make 15 meatballs from each section.
• Place in a large, greased casserole dish.
• Combine all the sauce ingredients and pour over the meatballs.
• Bake at 350 degrees for 1 hour.