1 1/2 pounds lean ground beef
1/2 cup finely chopped onion
1/2 cup dried breadcrumbs
1/2 teaspoon salt
1/8 teaspoon black pepper
2 eggs, slightly beaten
3 12-ounce bottles chili sauce
2 16-ounce cans jellied cranberry sauce
Fresh cranberries, if desired, for garnish
1/2 cup finely chopped onion
1/2 cup dried breadcrumbs
1/2 teaspoon salt
1/8 teaspoon black pepper
2 eggs, slightly beaten
3 12-ounce bottles chili sauce
2 16-ounce cans jellied cranberry sauce
Fresh cranberries, if desired, for garnish
- Preheat oven to 375°F.
- In a large bowl, combine beef, onion, breadcrumbs, salt, pepper and eggs. Mix well then shape into balls about an inch in diameter. Place them, evenly spaced, on a 15x10-inch baking sheet. Bake 25-30 minutes or until thoroughly cooked.
- While meatballs are baking, place chili sauce and cranberry sauce in a three-quart saucepan. Bring ingredients to a simmer and cook about five minutes, stirring often.
- When meatballs are finished baking, add them to the sauce, stirring to coat. Cook an additional five minutes, stirring occasionally.
- To garnish, thread one cranberry per toothpick and stick in a meatball. Repeat for all meatballs.
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