Sweet 'N Kicky Meatballs

Source: Massachusetts Cranberry Harvest Festival Recipes 1997, Third Place; Lorraine G…



1 pound lean ground beef
½ teaspoon salt
⅔ cup fresh bread crumbs
¼ teaspoon ground pepper
1 egg, slightly beaten
1 tablespoon worcestershire sauce
1 tablespoon minced dried onion
2 cups beef broth (or one 13 ¾–oz can)
1 tablespoon minced fresh parsley

Cranberry Sauce

1 can whole berry cranberry sauce
¼ cup brown sugar
2 tablespoons canned chopped green chilies
¼ cup apple jelly



Combine all ingredients except broth in large bowl. Divide by quarter cups and shape into balls. Heat broth in large skillet. Cook meatballs turning once about 10 minutes. Drain well on paper towels. Place in oven proof covered casserole and top with cranberry sauce (recipe bowl). 
Bake in 350 oven for 30 minutes.

Cranberry Sauce

In small saucepan combine all ingredients heating until jelly melts and ingredients are well combined. Pour over meatballs before baking.

Optional Garnish

Put dollop of sour cream on top and sprinkle with buttered breadcrumbs. (Cook 1/2 cup fresh breadcrumbs with 1 tablespoon butter in skillet until golden.) Serve with baked potato, vegetable and tossed salad.

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