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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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. We love them so much, I prepare them year-round, says Joyce Bentley of Redlands, California. Ingredients:
2 eggs |
1 envelope onion soup mix |
1/2 cup seasoned bread crumbs |
1/4 cup chopped dried cranberries |
2 tablespoons minced fresh parsley |
1-1/2 pounds ground beef |
sauce: |
1 can (14 ounces) whole-berry cranberry sauce |
3/4 cup ketchup |
1/2 cup beef broth |
3 tablespoons brown sugar |
3 tablespoons finely chopped onion |
2 teaspoons cider vinegar |
Directions:
1. In a bowl, combine eggs, soup mix, bread crumbs, cranberries and parsley. Crumble beef over mixture and mix well. Shape into 1-in. balls; place 12 to 14 balls on a microwave-safe plate. Cover with waxed paper; microwave on high for 2-3 minutes or until no longer pink. Remove to paper towels to drain. Repeat with remaining meatballs.
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 in meatballs. Cover and cook on high for 1-2 minutes or until heated through. Yield: about 3 dozen.
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