 |
Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 10 |
|
Copied this from old issue of Home Cooking. So much flavor in these little gems. Ingredients:
2 eggs |
1 (1 ounce) envelope onion soup mix |
1/4 cup chopped dried cranberries |
1/2 cup seasoned bread crumbs |
2 tablespoons minced fresh parsley |
1 1/2 lbs lean ground beef |
1 (16 ounce) can whole berry cranberry sauce |
1/2 cup beef broth |
3 tablespoons brown sugar |
3/4 cup ketchup |
3 tablespoons finely chopped onions |
2 teaspoons cider vinegar |
Directions:
1. For meatballs:.
2. Combine eggs, soup mix, cranberries, bread crumbs and parsley in bowl. Crumble in ground beef. Mix. Shape into 1-inch balls. Arrange 12 to 14 meatballs on microwave-safe plate.
3. Cover with waxed paper. Cook on high for 3 to 4 minutes, or until no longer pink. Remove to paper towels to drain. Repeat with remaining meatballs.
4. For sauce:.
5. Combine cranberry sauce, broth, brown sugar, ketschup, onions and cider vinegar in microwave-safe 2 quart dish. Cover and cook on high for 3 to 4 minutes, rotating once.
6. Gently stir in meatballs. Cover and cook on high for 1 to 2 minutes, or until heated through.
7. Note: I'm just not wild about cooking meat in the microwave - so I prefer to do these the old fashioned way. I have good luck with placing the formed meatballs on a rimmed baking sheet and placing them in the oven set at 350 for about 10 minutes - just until they firm up. I them add them to a saucepan on the stove that I have made the sauce in and let them simmer on low heat until they are cooked through.
|
|