Christmas Meatballs
By Yankee Magazine|Dec 02 2006|
Yield
3 dozen
Ingredients
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 1/2 lb. lean ground beef
1 (16 oz.) can 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
Instructions
In a bowl, combine eggs, soup mix, bread crumbs, cranberries and parsley. Crumble beef over mixture; place 12 -14 balls on a microwave-safe plate. Cover with waxed paper, microwave on high for 3-4 minutes or until no longer pink. Remove to paper towels to drain. Repeat with remaining meatballs.
In a 2 quart microwave-safe dish, combine sauce ingredients. Cover and microwave on high 3-4 minutes or until heated through, rotating once. Gently stir in meatballs. Cove and cook on high for 1-2 minutes or until heated through.
