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Cranberry-Glazed Appetizer Meatballs Recipe | |
Appetizer | |
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Ingredients:
1-1/2 pounds ground beef 1/2 cup onion, finely chopped 1/2 cup bread crumbs 1/2 teaspoon salt 1/8 teaspoon pepper 2 eggs, slightly beaten 12 ounces chili sauce 8 ounces jellied cranberry sauce
Directions:
Heat oven to 375F. In large bowl, combine ground beef, onion, bread crumbs, salt, pepper and beaten eggs; blend well. Shape into 1-inch meatballs; place in ungreased 15x10x1-inch baking pan. Bake at 375F. for 25 to 30 minutes or until meatballs are browned and no longer pink in center. Meanwhile, in large saucepan, combine chili sauce and jellied cranberry sauce; blend well. Bring to a boil over medium heat. Reduce heat to low; simmer 5 minutes, stirring occasionally. Add meatballs to sauce; stir to coat. Cook over medium heat about 5 minutes or until thoroughly heated, stirring occasionally. Microwave directions: Prepare meatballs as directed above. Arrange half of meatballs in 12x8-inch microwave-safe dish. Cover with microwave-safe waxed paper. Microwave on HIGH for 4 to 5 minutes or until meatballs are no longer pink in center, rearranging meatballs once halfway through cooking. Drain; set aside. Repeat with remaining meatballs. In 3-quart microwave-safe casserole, combine chili sauce and jellied cranberry sauce; blend well. Microwave on HIGH for 3 to 67 minutes or until cranberry sauce is melted and mixture is hot, stirring once during heating. Add meatballs. Microwave on HIGH for 2 to 3 minutes or until thoroughly heated, stirring once. | |