CRANBERRY MEATBALLS

Cranberry Meatballs image

These delicious meatballs are made with ground beef, and ground pork sausage, which they are then cooked in a tangy cranberry-tomato sauce. The sauce is made of 2 kinds of canned jellied cranberries, (cranberry and cran-raspberry) along with tomato soup and a bit of water. This is a good way to use up those leftover canned cranberries, after the holidays are over. Update about this recipe: I have noticed that the grocery stores, (at least where I live) no longer sale the jellied cran-raspberries, so I'm sure these meatballs will taste just as good using the regular jellied canned cranberry sauce.

Provided by Cindi M Bauer

Categories Meat

Time 1h

Yield 7 serving(s)

Number Of Ingredients 11

Ingredients

1 3/4 lbs ground beef
8 ounces pork sausage (*See note)
1 medium onion, finely chopped
2 eggs, beaten
2 -3 teaspoons garlic, minced
3 -5 dashes salt & pepper
1 cup Italian style breadcrumbs
1 (16 ounce) can jelled ocean spray cranraspberry sauce
8 ounces jelled ocean spray cranberry sauce
1 (10 3/4 ounce) can tomato soup
3/4 cup water

Steps:

In a large bowl, mix all the meatball ingredients together.
Shape into 34 (1 1/2-inch meatballs).
Place on a greased (15 1/4 x 10 1/4 x 3/4-inch) baking sheet.
Bake 20 minutes in a 350 degree oven.
In the meantime, add both cranberry sauces and the can of tomato soup, in a Dutch Oven; mix together thoroughly.
(I mix mine with a potato masher).
Add water; stir until all is combined.
When meatballs are done, add to the cranberry mixture.
Cook over low heat (covered) for 20-25 minutes.
We enjoy these with hot-cooked mashed potatoes.
Note: For this recipe, I use seasoned ground pork sausage, which already has garlic, sage, salt, pepper, and onion in the sausage.

Nutrition Facts : Calories 507.1, Fat 28.1, SaturatedFat 10.3, Cholesterol 160.9, Sodium 664.5, Carbohydrate 31.5, Fiber 1.8, Sugar 17.6, Protein 30.8