In The Kitchen

Cranberry Meatballs have a holiday feel.

If your social calendar is starting to fill up, and you find yourself needing an appetizer to “take along,” try Cranberry Meatballs. This dish just looks and sounds like an appetizer made for the holidays. As an added bonus, if you want to be prepared for the next night’s dinner, just make extra meatballs and have some pasta or wide egg noodles on hand.

There are frozen meatballs available at many stores, which, when used, make this recipe as quick as it is delicious. If you want a lighter version, substitute turkey for the ground beef.

Cranberry Meatballs

1 large egg, beaten

1 cup dry bread crumbs

1/2 cup ketchup

1 small onion, finely chopped

1/2 tsp. salt

1/2 tsp. pepper

2 tablespoons Worchestshire sauce

2 lbs. ground beef or ground turkey

Combine all ingredients except ground beef and mix well. Add ground beef and mix until moistened. Shape into 1 inch balls. Place on a shallow baking pan and bake in a 400 degree oven for about 15 minutes or until no longer pink inside.

Transfer with a slotted spoon into a serving dish. Pour sauce over meatballs and serve warm. If you are having them a little later, place the meatballs in a slow cooker, add sauce and cook on low.

Sauce

1 can jellied cranberry sauce

1 bottle (12 oz.) chili sauce

2 tablespoons honey or brown sugar

1 tablespoon yellow mustard

Combine all ingredients in saucepan. Simmer until well-blended, about 10 minutes, and pour over meatballs.