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Mini-Meatballs In Cranberry Sauce

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Ingredients

Adjust Servings:
2 lbs lean ground beef
1 cup challah bread crumbs
2 large eggs
1/4 cup fresh parsley, chopped
2 cloves garlic, minced
2 teaspoons onion powder
1 teaspoon fresh basil, minced
1/4 teaspoon cayenne pepper
1 can whole berry cranberry sauce

Nutritional information

50.5
Calories
15 g
Calories From Fat
1.7 g
Total Fat
0.7 g
Saturated Fat
16.9 mg
Cholesterol
106.3 mg
Sodium
5 g
Carbs
0.5 g
Dietary Fiber
4.2 g
Sugars
3.4 g
Protein
2001 g
Serving Size

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Mini-Meatballs In Cranberry Sauce

Features:
    Cuisine:

    Do you think i could use frozen meatballs? if so which brand and kind?

    • 130 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Mini-Meatballs in Cranberry Sauce, These cute little meatballs go very quickly at holiday gatherings., Do you think i could use frozen meatballs? if so which brand and kind?, These are fantastic! The sauce is tangy, and the meatballs have a great flavor. The kids may not want to wait for another holiday for me to make these again! Thank you for sharing the recipe.


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    Steps

    1
    Done

    In a Large Bowl, Combine the Ground Meat, Bread Crumbs, Parsley, Eggs, Garlic, Onion Powder, Basil and Pepper.

    2
    Done

    Mix Well but Do not Overwork or Meat Will Become Tough When Cooked.

    3
    Done

    Form Into Small Balls the Size of a Walnut or Smaller.

    4
    Done

    Place Meatballs in a Slow Oven of 300 Degrees F and Bake For 25 Minutes.

    5
    Done

    in the Meantime, in a Crock Pot Set at 325 Degrees F, Mix Together the Cranberry Sauce If You So Desire, You Can Use Jellied. I Prefer the Whole Berry. Add Remaining Sauce Ingredients.

    6
    Done

    When Meatballs Are Baked, Transfer Them to the Crock Pot and Stir Into the Sauce.

    7
    Done

    Cook in Crock Pot For 1 Hour.

    8
    Done

    Lower Heat to Keep Warm For Serving.

    Avatar Of Giana Wiley

    Giana Wiley

    Cheese connoisseur exploring the world of artisanal and flavorful cheeses.

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