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Cranberry Cocktail Meatballs

 
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Cranberry Cocktail Meatballs recipe

Yield

12

servings

Prep

35

min

Cook

20

min

Ready

75

min

Trans-fat Free, High Fiber
 

Ingredients

2 pounds ground beef
chuck
2 large eggs
cup ketchup
2 tablespoons soy sauce, tamari
¼ teaspoon black pepper
*
12 ounces chili sauce
1 tablespoon lemon juice
1 cup corn flakes
crumbs
cup parsley leaves
fresh, , minced
2 tablespoons onions
green, minced
1 each garlic cloves
pressed
16 ounces cranberry sauce
berries
1 tablespoon brown sugar

Directions

Combine first 9 ingredients in a large bowl; stir well.

Shape meat mixture into 1-inch balls.

Place in an ungreased 15x10x1 jellyroll pan.

Bake uncovred at 500 F for 8 to 10 minutes.

Drain meatballs and transfer to a chafing dish, and keep warm.

Combine cranberry sauce with remaining ingredients in a sauce pan.

Cook over medium heat until bubbly, stirring occasionally; pour over meatballs.

Serve warm.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 181g (6.4 oz)
Amount per Serving
Calories 96937% of calories from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 15g 73%
Trans Fat 0g
Cholesterol 301mg 100%
Sodium 2372mg 99%
Total Carbohydrate 30g 30%
Dietary Fiber 8g 33%
Sugars g
Protein 124g
Vitamin A 33% Vitamin C 53%
Calcium 12% Iron 53%
* based on a 2,000 calorie diet How is this calculated?

 

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