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Cranberry Glazed Meatballs




Source of Recipe


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List of Ingredients




3/4 pound medium ground beef
1/2 pound ground pork
3/4 cup breadcrumbs
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon pepper
1 egg
1/2 cup Whole Berry Cranberry Sauce
Sauce:
1-1/4 cups Whole Berry Cranberry Sauce
1/4 cup white wine
2 Tablespoons Dijon mustard
1 teaspoon horseradish
1/2 teaspoon ground ginger
Pinch of pepper

Recipe



Mix ground meats, breadcrumbs, garlic, salt, ginger, pepper and egg. Blend in cranberry sauce. Shape into approximately 55 meatballs, 1-inch in diameter. Place in baking pan and bake at 400º F for 10 to 12 minutes, turning once. Drain meatballs on paper towel and if serving immediately, place in chafing dish or casserole. (At this point, the meatballs may be frozen, uncovered, in single layers on baking sheets, then packaged in airtight containers to store in freezer. Do not thaw before reheating.
For sauce, combine all ingredients in small saucepan. Simmer over low heat for 10 minutes.
To serve, pour sauce over meatballs and heat until bubbly in oven or microwave. Serve with toothpicks to spear meatballs. If meatballs are frozen, heat in single layers on baking sheets in 425º F oven for 15 minutes or until hot. Transfer to chafing dish and cover with cranberry sauce; heat until bubbly. The sauce can also be served over cooked sausage pieces, weiner cubes or vienna sausages.