Time 30m Number Of Ingredients 7 Steps:
Whisk together cranberry sauce, pepper jelly, lemon juice, and garlic salt in a Dutch oven or large pot over medium, whisking until mixture melts and is well blended, about 4 minutes. Add meatballs, stirring to coat in sauce. Cover and continuing cooking over medium until meatballs are thawed and sauce is beginning to bubble, 6 to 8 minutes. Uncover and increase heat to medium-high. Cook, stirring often, until meatballs are heated through and sauce is thickened giving the meatballs a glazed coating, about 6 minutes. Spoon meatballs on a platter; spoon additional sauce from pot over meatballs, and sprinkle evenly with jalapeño and parsley. Serve hot.
Yield 7 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F. (175 degrees C). Mix together the hamburger, bread crumbs, eggs, soy sauce, pepper, garlic powder and ketchup. Form into small balls and bake for 30 minutes. In a saucepan over low heat, combine the cranberry sauce, barbecue sauce, brown sugar and lemon juice. Simmer and stir until smooth. Add meat balls and simmer for I hour. Serve warm.
Time 30m Yield about 5 dozen. Number Of Ingredients 7 Steps:
In a large saucepan over medium heat, combine the first six ingredients; stir until sugar is dissolved. Add meatballs; cook until heated through, 20-25 minutes, stirring occasionally. , Editor’s Note: To prepare in a slow cooker, heat sauce ingredients as directed. Add sauce and meatballs to a 4-qt. slow cooker. Cook, covered, on low until heated through, 2-3 hours. , Freeze Option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.
Time 30m Yield about 3-1/2 dozen Number Of Ingredients 5 Steps:
Prepare meatballs according to package directions. , In a large skillet, cook and stir remaining ingredients over medium heat until blended. Stir in meatballs; heat through.
Time 1h20m Yield 8 Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Beat eggs in a mixing bowl. Add beef, milk, onion, and salt; mix well. Sprinkle in crumbled fried onions and mix until evenly combined. Form the mixture into 40 meatballs and place into a 9x13-inch and 9x9-inch baking dish; set aside. Blend cranberry sauce and chili sauce together in a bowl with an electric hand mixer. Pour 2/3 of the sauce mixture over the meatballs. Brush the remaining sauce over to completely cover the meatballs. Bake in the preheated oven until meatballs are browned and no longer pink in the centers, about 1 hour.
Time 1h45m Yield 6 to 8 servings Number Of Ingredients 19 Steps:
Preheat oven to 325 degrees F. Begin by preparing the meatballs. Remove crusts from bread and soak in milk. In a large mixing bowl combine veal, beef and pork. Squeeze out excess milk and add bread, onion, garlic, thyme and egg. Season with salt and pepper and mix well to combine. Make small golf ball sized balls. Set a heavy-based roasting dish over medium-high heat. Add a 3-count of olive oil and brown meatballs. Cook for 3 to 5 minutes ensuring to brown meatballs evenly all over. Turn the heat up to high and add red wine and beef stock. Bring to a boil then cover pan with aluminum foil and bake in oven for 45 minutes basting the meatballs every 20 minutes. If all the liquid evaporates add some more beef stock as you go. When done, remove the meatballs and set aside. Set the pan with the braising liquid on the stove top over medium heat, add honey, mustard, caraway seeds and reduce until thick and syrupy. Finish with creme fraiche and season with salt and plenty of freshly ground black pepper. Place cranberries with orange juice in a small saucepan and simmer until sauce is pulpy and thick - about 10 minutes. For an appetizer, serve meatballs skewered on toothpicks with cranberry sauce on the side.
Time 2h30m Number Of Ingredients 6 Steps:
Mix all ingredients except for meatballs in slow cooker. Add meatballs and stir to coat them well. Set the slow cooker on Low for 6-8 hours or High for 2-2 1/2 hours.
Time 40m Yield 6 dozen. Number Of Ingredients 14 Steps:
Preheat oven to 350°. Mix first 8 ingredients. Add pork; mix lightly but thoroughly. Shape into 1-in. meatballs. Place on a greased rack in a 15x10x1-in. pan. Bake until a thermometer reads 160°, 20-25 minutes. Drain meatballs on paper towels. , In a large skillet, cook and stir sauce ingredients over medium heat until blended. Stir in meatballs; heat through.
Time 45m Yield 1 meatball, 60 serving(s) Number Of Ingredients 11 Steps:
Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray; set aside. For meatballs, in a very large bowl, beat egg with a fork. Stir in bread crumbs, dried cranberries or raisins, onion, salt, garlic powder, and cloves or allspice. Add ground chicken or turkey; mix well. Shape into 60 meatballs. Place meatballs in prepared pan. Bake in a 350 degree F oven for 15 to 18 minutes or until done (165 degrees F).*. Meanwhile, in a 3-1/2- to 4-quart slow cooker, stir together cranberry sauce and barbecue sauce. Add cooked meatballs, stirring gently to coat. Cover and cook on low-heat setting for 2 to 3 hours or on high-heat setting for 1 to 1-1/2 hours. (Meatballs may be kept warm on low-heat setting for up to 1 hour more.) Serve with toothpicks. Makes 60 meatballs.
Time 40m Yield 2 dozen (1-1/2 cups sauce). Number Of Ingredients 9 Steps:
Place stuffing in a large bowl. Crumble ground turkey and pork sausage over stuffing and mix well. Shape into 2-in. balls. Place on a greased rack in a shallow baking pan. Bake at 375° for 15-20 minutes or until a thermometer reads 160°. Drain on paper towels., Meanwhile, in a small saucepan, combine the remaining ingredients; heat through. Serve with meatballs. Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary. Meanwhile, combine and heat remaining sauce ingredients as directed. Serve over meatballs.
Time 3h10m Yield about 5 dozen. Number Of Ingredients 5 Steps:
Prepare gravy mix according to package directions. In a 4-qt. slow cooker, combine the meatballs, cranberry sauce, mustard and gravy. Cover and cook on low for 3-4 hours or until heated through, adding cream during the last 30 minutes of cooking.
Time 1h45m Yield 10 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs. Bake in preheated oven for 20 to 25 minutes, turning once. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.
Time 30m Number Of Ingredients 6 Steps:
In a large pot combine brown sugar, cranberry sauce, chili sauce and water. Mix well. Add frozen meatballs and mix well. Cook over medium heat for 25 minutes or until meatballs are cooked through. Serve over mashed potatoes or rice. (Leftover mashed potatoes work great!)
Time 35m Yield 50 meatballs Number Of Ingredients 14 Steps:
Mix together everything from beef to garlic-except butter. Form into walnut size meatballs. Heat butter in skillet to medium and fry meatballs until done. Add to sauce and keep warm in a crockpot. Sauce: Mix the three ingredients well, while stirring and bring to a boil. Remove from heat and pour into a crockpot. Keep on low.
Time 4h5m Yield 16 Number Of Ingredients 4 Steps:
Drain jalapeno slices. Put meatballs in a slow cooker. Add cranberry sauce, chili sauce, and jalapenos. Cook on High for 4 hours, stirring once every hour.
Yield Makes 50 meatballs Number Of Ingredients 15 Steps:
Preheat oven to 450°F. Coat a rimmed baking sheet with oil. Using your hands, mix pork, turkey, eggs, garlic, breadcrumbs, milk, fennel, 4 tsp. chopped sage, 2 tsp. salt, and 1/2 tsp. pepper in a large bowl until incorporated. Roll into 1" balls, making sure to pack firmly. Transfer balls to prepared baking sheet, packing them snuggly. Roast meatballs until firm and cooked through, about 15 minutes. Meanwhile, cook cranberry sauce, orange juice, brown sugar, ginger, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a medium saucepan over medium heat, whisking constantly, until smooth, about 5 minutes. Using a pastry brush, generously coat meatballs with 1/3 cup cranberry sauce mixture. Return meatballs to oven and continue to bake until glaze is shiny and caramelized, about 5 minutes more. Shake sheet to coat meatballs with sauce. Transfer remaining sauce to a serving bowl and transfer meatballs to a serving platter. Top meatballs with sage leaves before serving, if using.
Time 40m Yield 8-10 serving(s) Number Of Ingredients 9 Steps:
Combine Sauce ingredients and beat sauce till smooth. Combine Meatball ingredients and form into meatballs. Fry Meatballs in pan. Add to sauce and simmer.
Time 55m Yield 24 meatballs Number Of Ingredients 12 Steps:
Preheat oven to 375 degrees F. Lightly oil a shallow baking dish. In a large mixing bowl, combine ground beef, bread crumbs, celery, onion, eggs, Worcestershire sauce, garlic salt and pepper. Shape into 24- 1 1/2 inch balls. Place in one layer in baking dish. Bake for 20 minutes. Meanwhile, in a medium saucepan, stir together the cranberry sauce, brown sugar, Pinot Noir and mustard. Simmer over medium heat for 5 minutes, stirring often. Remove from heat and set aside until needed. After the first 20 minutes of baking, pour Cranberry and Pinot Noir Sauce over meatballs. Bake an additional 15 minutes. Remove meatballs and sauce to a serving platter and serve warm. A chafing dish or crockpot keeps them warm for buffets.
More about “cranberry sauce meatballs recipes”
Time 1h50m Yield 60 meatballs Number Of Ingredients 12 Steps:
In a large bowl, combine the ground meat, bread crumbs, parsley, eggs, garlic, onion powder, basil and pepper. Mix well but do not overwork or meat will become tough when cooked. Form into small balls the size of a walnut or smaller. Place meatballs in a slow oven of 300 degrees F and bake for 25 minutes. In the meantime, in a crock pot set at 325 degrees F, mix together the cranberry sauce (if you so desire, you can use jellied. I prefer the whole berry.) Add remaining sauce ingredients. When meatballs are baked, transfer them to the crock pot and stir into the sauce. Cook in crock pot for 1 hour. Lower heat to keep warm for serving.
