Cranberry meatballs

Yield: 1 servings

Measure Ingredient
\N \N Take 1 can each whole and crushed cranberry sauce and 8 oz tomato sauce. Put all in a dutch oven and heat.
\N \N Combine 1 lb ground beef with 1 egg and enough bread crumbs so that the meatballs will hold together firmly. (I used about 1/2 cup, I think it needed a little more).
\N \N You should be able to get about 25 meatballs to the pound (She swears she has this down to a science).
\N \N When she showed me, I got 26. I always was an overachiever ++ Grin!)
\N \N Chop up 1 small or medium onion (about 1/2 - 1 cup)
\N \N Heat some oil (enough to cover bottom of frying pan, or less, as desired and depending on the pan).
\N \N Begin to brown the onions in the pan. Add as many meatballs as will
\N \N \"comfortably\" fit; brown meatballs. When meatballs are browned, add to cranberry mixture. Add more oil as necessary and continue adding/browning meatballs until all are brown and put in cranberry mix. Remaining browned onions, drained, may be added, as well.


Simmer over low heat for about 20 minutes or until thoroughly cooked/heated through. Serve, preferably with lots of bread for dipping available. Family favorites for dipping are hard-crusted, Jewish rye bread or challah.

Submitted By PAT STOCKETT On 07-04-95

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