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Prep Time: 50 Minutes Cook Time: 15 Minutes |
Ready In: 65 Minutes Servings: 72 |
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I love this recipe because it is so full of wonderful flavors. A little spicy and a little sweet, these fabulous meatballs score huge at tailgate parties or holiday buffets. Ingredients:
1-1/4 cups panko (japanese) bread crumbs |
1 medium onion, finely chopped |
1 medium sweet red pepper, finely chopped |
1 medium apple, peeled and finely chopped |
2 eggs, lightly beaten |
1/2 cup canned pumpkin |
1/2 cup ketchup |
2 teaspoons garlic powder |
1 teaspoon salt |
1 teaspoon pumpkin pie spice |
3/4 teaspoon pepper |
1/2 teaspoon crushed red pepper flakes |
1 pound ground beef |
1 pound johnsonville® hot italian sausage links |
sauce: |
1 can (14 ounces) whole-berry cranberry sauce |
1 jar (12 ounces) apple jelly |
3/4 cup ketchup |
1/2 teaspoon crushed red pepper flakes |
Directions:
1. In a large bowl, combine the first 12 ingredients. Crumble beef and sausage over mixture and mix well. Shape into 1-in. balls.
2. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 375° for 15-20 minutes or until no longer pink. Drain on paper towels.
3. Meanwhile, in a Dutch oven, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
4. Gently stir in 6 dozen cooked meatballs and heat through. Save the remaining meatballs for Hungarian Pepper Soup with Romano Crisps or save for another use. Yield: 6 dozen plus leftovers.
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