Sweet N Sour Cranberry Meatballs Recipes

SWEET & SOUR CRANBERRY MEATBALLS

Steps:

• Mix all ingredients for the meatballs and set aside.
• In a large pot or dutch oven, bring ingredients for sauce #1 to a slow boil.
• With wet hands, form a golf ball size meatball and drop into simmering sauce. Once all your meatballs are in the pot, DO NOT STIR. In fact, step away from the pot for at least 10-15 minutes. This is the trick to ensure that your meatballs don't transform into a MEAT sauce.
• Give the pot a good shake once you see the meatballs look lightly cooked. Cover and simmer for one hour.
• For the second hour, add sauce #2 ingredients into the pot. Continue simmering for another 60 minutes covered. Can be made ahead and frozen or served hot.

CRANBERRY SWEET & SOUR MEATBALLS

Steps:

• Combine all meatball ingrediants Form Balls Combine sauce ingrediants& boil for a few minutes Add meatballs& reduce heat Cook 1- 11/2 hours.
• Yields approximately.
• 25 meatballs.

SWEET 'N SOUR CRANBERRY MEATBALLS

Steps:

• Combine cranberry sauce and sweet-and-sour sauce in slow cooker.
• Add meatballs; stir to coat. Cover with lid.
• Cook on LOW for 2 to 3 hours (or on HIGH for 1 hour).

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.

ALWAYS PERFECT SWEET AND SOUR MEATBALLS

Steps:

• Mix together beef, garlic powder, onion powder, egg, and matzo meal.
• Form into small balls and set aside.
• Pour chili sauce into medium saucepan.
• Refill bottle with water, shake well, and add to pot.
• Add the brown sugar and lemon juice, and mix.
• Bring sauce to a boil.
• Taste and adjust amounts of lemon juice and brown sugar to taste.
• Drop in meatballs.
• Return to boil, cover, and simmer for at least 20 minutes (but you can leave it on for much longer if you forget).
• VARIATION #1:For chili sauce, you can substitute either tomato sauce or tomato juice or diced canned tomatoes, and adjust the sweeteners and water accordingly. You just want it to be a saucy consistency, not too thick or thin. If you use plain tomato juice or sauce, you can add in some garlic powder or other seasoning. The sky is the limit. But, do NOT use spaghetti sauce!
• VARIATION #2:For matzo meal you can substitute bread crumbs, oatmeal, a little flour, or any other binding agent.
• VARIATION #3:For brown sugar you can substitute real maple syrup, sugar, honey, grape jelly, or any other real sweetener. (Do not use nutrisweet or any other artificial sweetener!).

SWEET AND SOUR MEATBALLS II

Steps:

• In a large bowl, combine beef, egg, onion, bread crumbs, salt and pepper. Roll into meatballs about 1 to 1 1/2 inches in size.
• In a large skillet over medium heat, saute the meatballs until browned on all sides.
• In a separate medium bowl, mix together the water, vinegar, ketchup, cornstarch, sugar and soy sauce. Pour over the meatballs, and allow sauce to thicken. Continue to heat until the sauce just starts to bubble.

SWEET AND SOUR MEATBALLS III

Steps:

• In a medium bowl, mix sauerkraut, jellied cranberry sauce, brown sugar and spaghetti sauce.
• Place meatballs in a slow cooker set to low. Cover with the sauerkraut mixture. Cook 3 to 4 hours, stirring occasionally.

SWEET-AND-SOUR MEATBALLS

Steps:

• Combine ground beef, breadcrumbs, celery, parsley, egg and 1/2 teaspoon pepper in medium bowl. Add 1 1/2 tablespoons soup mix; blend well. Using moistened hands, form mixture into 1-inch-diameter balls and place on sheet of foil.
• Combine chili sauce, 3/4 cup water, raisins, vinegar, sugar and remaining soup mix in heavy large pot. Bring to simmer over medium-low heat. Drop meatballs into sauce. Cover pot and simmer until meatballs are cooked through and sauce thickens, stirring occasionally, about 30 minutes.

SWEET 'N' SOUR APPETIZER MEATBALLS

Steps:

• In a large bowl, combine the egg, oats and soup mix. Crumble beef over mixture and mix well. Shape into 1-in. balls. , Place 1 in. apart on a greased rack in a shallow baking pan. Bake at 400° for 18-20 minutes or until no longer pink. Drain on paper towels., In a large skillet, combine the apricot nectar, brown sugar, ketchup, vinegar, mustard and horseradish. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add meatballs; simmer 15 minutes longer or until heated through. Sprinkle with parsley.