Mini Meatballs With Cranberry Sauce 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.

MINI SWEDISH MEATBALLS WITH CRANBERRY SAUCE

Steps:

• In a bowl, put the meat, breadcrumbs, egg, onion and allspice with some seasoning. Mix well and form into about 20 small meatballs. Heat the oil in a frying pan, then brown and cook the meatballs in two batches. Serve with a bowl of cranberry sauce to dip in.
• Serve alongside a combination of smoked and cured fish like salmon, pickled herring, trout or mackerel. Add bowls of crème fraîche or soft cheese, capers, grainy mustard, diced red onion or chopped boiled eggs to accompany, as well as the dishes below.

MINI-MEATBALLS IN CRANBERRY SAUCE

Steps:

• In a large bowl, combine the ground meat, bread crumbs, parsley, eggs, garlic, onion powder, basil and pepper.
• Mix well but do not overwork or meat will become tough when cooked.
• Form into small balls the size of a walnut or smaller.
• Place meatballs in a slow oven of 300 degrees F and bake for 25 minutes.
• In the meantime, in a crock pot set at 325 degrees F, mix together the cranberry sauce (if you so desire, you can use jellied. I prefer the whole berry.) Add remaining sauce ingredients.
• When meatballs are baked, transfer them to the crock pot and stir into the sauce.
• Cook in crock pot for 1 hour.
• Lower heat to keep warm for serving.

MINI CRANBERRY BBQ MEATBALLS

Steps:

• Heat oven to 400ºF.
• Cover 2 rimmed baking sheets with foil; spray with cooking spray. Mix meat, stuffing mix, water and eggs just until blended. Shape into 50 (1-1/2-inch) meatballs; place on prepared pans.
• Bake 16 min. or until done (160ºF). Meanwhile, bring barbecue sauce and cranberry sauce to boil in large saucepan on medium heat, stirring occasionally.
• Add meatballs to sauce; stir to evenly coat.

CRANBERRY-GLAZED APPETIZER MEATBALLS

Steps:

• Heat oven to 375°F. In large bowl, stir meatball ingredients until well mixed. Shape into 1-inch balls; place in ungreased 15x10x1-inch pan.
• Bake 25 to 30 minutes or until meatballs are thoroughly cooked and no longer pink in center.
• Meanwhile, in 3-quart saucepan, stir sauce ingredients until well blended. Heat to boiling over medium heat. Reduce heat to low; simmer 5 minutes, stirring occasionally.
• Add meatballs to sauce; stir to coat. Cook over medium heat about 5 minutes, stirring occasionally, until thoroughly heated. Thread cranberries on toothpicks; stick toothpicks in meatballs to serve.

4-INGREDIENT CRANBERRY SAUCE MEATBALLS

Steps:

• Drain jalapeno slices.
• Put meatballs in a slow cooker. Add cranberry sauce, chili sauce, and jalapenos. Cook on High for 4 hours, stirring once every hour.

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 SAUCE MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat eggs in a mixing bowl. Add beef, milk, onion, and salt; mix well. Sprinkle in crumbled fried onions and mix until evenly combined.
• Form the mixture into 40 meatballs and place into a 9x13-inch and 9x9-inch baking dish; set aside.
• Blend cranberry sauce and chili sauce together in a bowl with an electric hand mixer.
• Pour 2/3 of the sauce mixture over the meatballs. Brush the remaining sauce over to completely cover the meatballs.
• Bake in the preheated oven until meatballs are browned and no longer pink in the centers, about 1 hour.