Cranberry sauce and brown sugar create a tangy glaze for meatballs that are great as an appetizer or main event over rice. These'll get gobbled up in a flash!!
(makes 3 dozen)
Meatballs
2 large eggs, lightly beaten
1 envelope onion soup mix
1/2 cup seasoned bread crumbs
1/4 cup chopped dried cranberries
2 T. minced fresh flat leaf* parsley
1&1/2 lbs. lean ground beef (90% lean), or chicken* or turkey*
Sauce:
1 can (14 oz. whole-berry cranberry sauce
23/4 cup ketchup
1/2 cup low sodium* beef broth
3 T. brown sugar
3 T. finely chopped onion
2 t. cider vinegar
To make the meatballs: In a large bowl, combine the first five ingredients. Add beef; mix lightly but thoroughly. Shape into 1" balls. Place a third of te meatballs on a microwave-safe plate. Cover with wax paper; microwave on high until cook through,2-3 min. Drain on paper towels. Repeat twice with remaining meatballs.
To make the sauce: In a 2qt. microwave-safe dish, mix sauce ingredients. Microwave, covered, on high until heated through, 3-4 min., stirring halfway. Gently stir in meatballs. Microwave, covered, on high 1-2 min. Serve with frilly long toothpicks*.
"Make time today to be Thankful!!"
Love,
MM
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