Cranberry Meatballs A La Alma Recipes

CRANBERRY MEATBALLS

Steps:

• Preheat your oven to 350 F degrees. Line a baking sheet with parchment paper. Set aside.
• In a large bowl combine all the meatball ingredients together and mix well.
• Wet your hands and form the mixture into medium size meatballs. You should end up with about 32 meatballs. Watch the video to see how to use a small ice cream scoop to make the meatballs.
• Transfer the meatballs to the prepared baking sheet and bake for 20 to 25 minutes or until a thermometer reads 160 F degrees.
• While the meatballs are baking, prepare the sauce. In a large skillet add all the sauce ingredients, stir and cook over medium heat until it comes to a boil. Turn down the heat and stir in the meatballs. Cook until heated through.
• Garnish with parsley if preferred and serve warm.

CRANBERRY MEATBALLS

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.

CRANBERRY MEATBALLS

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.

CRANBERRY CHILI MEATBALLS

Steps:

• In a large saucepan over medium heat, combine the first six ingredients; stir until sugar is dissolved. Add meatballs; cook until heated through, 20-25 minutes, stirring occasionally. , Editor's Note: To prepare in a slow cooker, heat sauce ingredients as directed. Add sauce and meatballs to a 4-qt. slow cooker. Cook, covered, on low until heated through, 2-3 hours. , Freeze Option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

CRANBERRY MEATBALLS

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.

CRANBERRY MEATBALLS

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.

CRANBERRY SAUCE MEATBALLS

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.

CRANBERRY MEATBALLS

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.

CRANBERRY CHIPOTLE MEATBALLS

Steps:

• Place the meatballs into a slow cooker. In a bowl, mash the cranberry sauce roughly, and mix with the pineapple chunks, brown sugar, and chipotle chile. Pour the sauce over the meatballs, and stir to combine. Cover the cooker, set to Low setting, and cook until the sauce is thickened and the meatballs have absorbed the sauce flavors, 4 to 5 hours. Serve with toothpicks.

CRANBERRY MEATBALLS

Steps:

• In a large bowl, combine meatball ingredients. Shape into 72 meatballs (1 in. each).
• Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 20-25 minutes or until a thermometer reads 160°. Remove from the oven; drain on paper towels.
• In a large saucepan, combine sauce ingredients. Cook, stirring frequently, until the cranberry sauce is melted. Add the meatballs and heat through. Yield: 12 main-dish or 24 appetizer servings. 6 meatballs ~ 8 points

CRANBERRY MEATBALLS

Steps:

• In a large bowl, mix all the meatball ingredients together.
• Shape into 34 (1 1/2-inch meatballs).
• Place on a greased (15 1/4 x 10 1/4 x 3/4-inch) baking sheet.
• Bake 20 minutes in a 350 degree oven.
• In the meantime, add both cranberry sauces and the can of tomato soup, in a Dutch Oven; mix together thoroughly.
• (I mix mine with a potato masher).
• Add water; stir until all is combined.
• When meatballs are done, add to the cranberry mixture.
• Cook over low heat (covered) for 20-25 minutes.
• We enjoy these with hot-cooked mashed potatoes.
• Note: For this recipe, I use seasoned ground pork sausage, which already has garlic, sage, salt, pepper, and onion in the sausage.

CRANBERRY MEATBALLS A LA ALMA

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!