Sunday, December 9, 2012

Nick’s Christmas Meatballs

Nick out did himself on this one!

With cranberry sauce and brown sugar - Nick created a tangy glaze for moist meatballs that are good as an appetizer or as a main dish over rice.


·         1-1/2 pounds lean ground beef
·         2 eggs
·         1 envelope onion soup mix
·         1/2 cup seasoned bread crumbs
·         1/4 cup chopped dried cranberries
·         2 tablespoons minced fresh parsley


·         1 can (14 ounces) whole-berry cranberry sauce
·         3/4 cup ketchup
·         1/2 cup beef broth
·         3 tablespoons brown sugar
·         3 tablespoons finely chopped onion
·         2 teaspoons cider vinegar


1.       In a bowl, combine eggs, soup mix, bread crumbs, cranberries and parsley. Crumble beef over mixture and mix well. Shape into 1-in. balls; place 12 to 14 balls on a microwave-safe plate. Cover with waxed paper; microwave on high for 2-3 minutes or until no longer pink. Remove to paper towels to drain. Repeat with remaining meatballs. 

2.       In a 2-qt. microwave-safe dish, combine sauce ingredients. Cover and microwave on high for 3-4 minutes or until heated through, rotating once. Gently stir in meatballs. Cover and cook on high for 1-2 minutes or until heated through. Yield: about 3 dozen. 

Happy Cooking and Merry Christmas!
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