Cranberry Meatballs and Sausage |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 14 |
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Years ago, I found a version of this recipe in a cookbook. At first taste, my family judged it a keeper. The tangy saucy meatballs are requested by our friends whenever I host card night. We also take the yummy dish on camping trips. Ingredients:
1 egg, lightly beaten |
1 small onion, finely chopped |
3/4 cup dry bread crumbs |
1 tablespoon dried parsley flakes |
1 tablespoon worcestershire sauce |
1/4 teaspoon salt |
1 pound bulk pork sausage |
1 can (14 ounces) jellied cranberry sauce |
3 tablespoons cider vinegar |
2 tablespoons brown sugar |
1 tablespoon prepared mustard |
1 package (1 pound) miniature johnsonville® smoked sausage |
Directions:
1. In a large bowl, combine the first six ingredients. Crumble bulk sausage over the mixture and mix well. Shape into 1 in. balls. In a large skillet, cook meatballs over medium heat until a thermometer reads 160°.; drain.
2. In a large saucepan, combine the cranberry sauce, vinegar, brown sugar and mustard. Cook and stir over medium heat until cranberry sauce is melted. Add the meatballs and sausage links. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until sausage links are no longer pink and sauce is slightly thickened. Yield: 14-16 servings.
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