Cranberry Meatballs A La Alma Recipes

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.

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.

Steps:

• Combine meat ball ingredients blend well.
• Form meatballs the size of walnuts.
• Arrange in a single layer in baking dish.
• Set aside Combine sauce ingredients in a saucepan.
• Cook over medium heat until smooth, stir frequently.
• Pour over meatballs.
• Bake uncovered for 30 minutes.
• Serve in a chafing dish, provide toothpicks.
• CROCK POT VERSION: Cook meatballs in 350F oven for 15-20 minutes with out the sauce.
• Drain.
• Place in crock pot, pour on the sauce.
• Cook on low for 6-8 hours.
• I serve the meatballs and sauce over cooked egg noodles.

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.

Steps:

• In a large bowl combine all the meatball ingredients. Divide the meat into 4 sections and make 15 meatballs from each section.
• Place in a large, greased casserole dish.
• Combine all the sauce ingredients and pour over the meatballs.
• Bake at 350 degrees for 1 hour.

Steps:

• Bake the meatballs according to package directions until well heated.
• Meanwhile, in a large saucepan, combine cranberry sauce, orange juice, brown sugar, gingerroot, and pepper.
• Cook over medium heat about 5 minutes until bubbly.
• Add meatballs to sauce and stir.
• Serve with toothpicks.

Steps:

• In a large bowl, mix the ground beef, crumbs, parsley, eggs, soy sauce, pepper, garlic powder, ketchup, and onion.
• Blend well and form into small balls.
• Brown in oven at 400°F for 15 minutes; pour off the grease.
• While the meatballs are baking, combine cranberry sauce, chili sauce, brown sugar, and lemon juice.
• After you drain off the fat, cover the meatballs with the sauce. Bake uncovered at 300°F for 15 minutes.

Steps:

• In a small saucepan or microwave slowly melt the cranberry sauce until it is very smooth. (Microwave normally takes about 2 min on %50 stirring every 45 seconds)
• Mix in chile sauce, brown sugar and lemon juice and stir until well blended.
• Mix with your meatballs and place in Crockpot on low for about 2hours.

Steps:

• In a large bowl, combine the first six ingredients. Crumble bulk sausage over the mixture and mix well. Shape into 1-in balls. In a large skillet, cook meatballs over medium heat until browned, drain.
• In a large saucepan, combine the cranberry sauce, vinegar, brown sugar, and mustard. Cook, stirring occasionally, over medium heat until cranberry sauce is melted. Add meatballs and sausage. Bring to a boil. Reduce heat; simmer, uncovered until the meatballs are no longer pink, about 10 minutes, and the sauce is slightly thickened.

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.

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.

Steps:

• Soak the bread in the milk till absorbed, 10 minutes or so. Squeeze the milk from the bread and mix the bread with the meat, onion, parsley and salt. Discard the milk.
• Shape the meat mixture into appetizer-sized balls, about 1 - 1 1/2 inches in diameter and place in a 13 x 9 baking pan.
• Heat the chili sauce, cranberry sauce and brown sugar until pourable and evenly pour it over the meatballs.
• Cover with foil and bake at 350 degrees for 50-60 minutes.
• Nice to cut the rest of the loaf of pumpernickel into half slices to serve with the meatballs and to even take an unsliced pumpernickel you've scooped out (use the scooped out part in place of the slices) and serve the meatballs that way!