Cranberry sauce makes this tangy sauce for appetizer meatballs. These are great appetizer meatballs to serve around the winter holidays.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
- 1 cup Dry herbed bread crumbs
- 1 pound Ground beef
- 1/2 cup whole Cranberry sauce
- 1 Egg
- 1 1/2 teaspoons Salt
- 1/2 teaspoon Pepper
- 1 teaspoon Basil
- 1/2 teaspoon Thyme
- 2 tablespoons Oil
- 1/2 cup whole cranberry sauce
- 1 cup beef broth
- 1/2 cup orange juice
- 1 tablespoon flour
Combine bread crumbs, ground beef, 1/2 cup of cranberry sauce, egg, salt,
pepper, basil and thyme. Shape into 1 inch meatballs. Cook in
hot oil until browned, about 10 minutes.
Sauce: In medium saucepan, combine 1/2 cup cranberry sauce and beef broth. Heat
until gently boiling. In a bowl, combine orange juice and flour,
mixing well to remove all lumps. Add to cranberry mixture, stirring
until sauce is thickened. Reduce heat, add meatballs to sauce and simmer
for 15 to 20 minutes. Serve in chafing dish or crockpot over low heat.
Makes about 3 dozen small meatballs.
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