Tangy Cranberry Meatballs Recipes

TANGY GLAZED MEATBALLS

Steps:

• In a large saucepan, mix the first six ingredients; cook and stir over medium heat until blended. Add meatballs; cook, covered, 15-20 minutes or until heated through, stirring occasionally.

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.

TANGY CRANBERRY SAUCE AND MEATBALLS

Steps:

• In a large saucepan, combine cranberry sauce, vinegar, low-sodium soy sauce, ketchup, Worcestershire sauce, sugar, and water.
• Cook on medium-low, stirring until smooth. If desired, strain through a medium-mesh strainer, then return to the pan.
• Add meatballs and cook, covered, stirring occasionally, until heated through, 12 to 15 minutes.

CROCK POT PARTY MEATBALLS WITH TANGY SAUCE

Steps:

• Gather the ingredients.
• Heat the oven to 350 F.
• Line a large rimmed baking sheet (half-sheet pan) with foil. Place a cooling rack in the pan. Or use two jelly roll pans and smaller cooling racks. The cooling rack helps keep the meatballs out of the fat, but if you don't have one, arrange the meatballs right on the foil.
• In a large mixing bowl, combine the ground beef, sausage, bread crumbs, milk, beaten egg, 1 1/2 teaspoons of kosher salt, 1/2 teaspoon of garlic powder, the allspice, and 1/4 teaspoon of black pepper. Mix to blend the ingredients thoroughly.
• Gently form the mixture into meatballs about 1 1/2 inches in diameter. Place the meatballs on the rack(s).
• Bake the meatballs at 350 F for 25 to 30 minutes.
• Gather the ingredients.
• In a medium bowl, combine the ketchup, brown sugar, vinegar, Worcestershire sauce, minced onion, 1 teaspoon of garlic powder, 1 teaspoon of kosher salt, 1/4 teaspoon of black pepper, and the optional ground cayenne pepper. Stir to blend.
• Transfer the cooked meatballs to the crock pot. Add the sauce mixture.
• Cover and cook on LOW for 3 to 4 hours.
• Serve from the slow cooker with toothpicks and napkins for guests.

TANGY MEATBALLS

Steps:

• In a large bowl, beat eggs. Add oats, milk, onion, salt, pepper and garlic powder. Add the ground beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 375° for 30 minutes; drain. , Place all of the meatballs in 1 of the pans. In a saucepan, bring all sauce ingredients to a boil. Pour over meatballs. Return to the oven and bake, uncovered, for 20 minutes or until meatballs are done.

SLOW COOKER CRANBERRY MEATBALLS

Steps:

• Throw all of the ingredients in a slow cooker and cook until heated through (about 2-3 hours).
• Alternatively, throw in an Instant Pot and cook on high for 5 minutes.
• Mix well and sprinkle with orange zest.
• Leave Instant Pot on warm or slow cooker on low to serve.

TANGY CRANBERRY MEATBALLS

Steps:

• DirectionsPlace frozen meatballs into the slow cooker and set aside. Make the brown gravy according to package instructions; stir in the cranberry sauce, mustard, and heavy cream to the gravy. Once well combined; pour the sauce over the meatballs and stir to coat evenly. Cover and cook on low setting for 4 to 5 hours, or on the high setting for 2 to 3 hours. To serve meatballs, use a slotted spoon to remove meatballs to a serving platter. Garnish with the dried cranberries and minced parsley if desired.

TANGY MEATBALLS

Steps:

• Mix together corn flakes, ground beef, onion flakes, soy sauce, garlic powder, eggs, and ketchup.
• Roll into small balls.
• Cook on 400 degrees for 15-20 minutes, then drain grease.
• Mix cranberry sauce, chili sauce, sugar, and lemon juice to make sauce.
• Pour sauce over meatballs and cook for 15-20 minutes more.