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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 20 |
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This is a versatile recipe to be used either as a main dish or as an appetizer. You simply adjust the size of the meatballs. I like to serve it during the holidays as an appetizer. It works well to curb appetites while your guests await the main meal. -Frances Venator, Ottumwa, Iowa Ingredients:
1 pound ground turkey or beef |
1 pound ground pork |
2 eggs, lightly beaten |
1 cup crushed saltines (about 15 crackers) |
1 medium onion, finely chopped |
2 teaspoons salt |
1/4 teaspoon pepper |
2 cans (16 ounces each) whole-berry cranberry sauce |
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted |
1 teaspoon prepared mustard |
Directions:
1. In a bowl, combine the first seven ingredients. Shape into 1-in. meatballs. Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 15 minutes or until a thermometer reads 160°; drain.
2. Meanwhile, combine the cranberry sauce, soup and mustard in a large saucepan. Bring to a boil. Reduce heat; add the meatballs. Simmer, uncovered, for 10 minutes. Yield: 5 dozen.
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