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.
Ingredients:
·
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
Sauce:
·
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
Preparation:
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!
