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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 36 |
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Cranberry sauce and brown sugar create a tangy glaze for moist meatballs that are good as an appetizer or as a main dish over rice. Ingredients:
ingredients |
2 eggs |
1 envelope onion soup mix |
1/2 cup seasoned bread crumbs |
1/4 cup chopped dried cranberries |
2 tbs. minced fresh parsley |
1 1/2 pounds lean ground beef |
sauce |
1 can ( 16-oz ) whole-berry cranberry sauce |
3/4 cup ketchup |
1/2 cup beef broth |
3 tbs. brown sugar |
3 tbs. finely chopped onion |
2 tsp. cider vinegar |
Directions:
1. 1)In a bowl, combine eggs, soup mix, bread crumbs, cranberries and parsley. Crumble beef over mixture and mix well. Shape into 1-inch balls; place 12 – 14 balls on a microwave-safe plate. Cover with waxed paper; microwave on high for 3 – 4 minutes or until no longer pink. Remove to paper towels to drain. Repeat with remaining meatballs.
2. 2)In a 2-qt microwave-safe dish, combine sauce ingredients. Cover and microwave on high for 3 – 4 minutes or until heated through, rotating once. Gently stir meatballs. Cover and cook on high for 1 – 2 minutes or until heated through. Sever.
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