Christmas Eve Meatball Caps
Source of Recipe
Internet
List of Ingredients
20 large mushrooms, just the caps
1 egg
1/2 envelope onion soup mix
3 Tbsp chopped dried cranberries
1 Tbsp minced fresh parsley
3/4 lb of medium hot sausage
Sauce:
8 oz whole berry cranberry sauce
1/3 ketchup
1/4 c. beef broth
1 1/2 Tbsp brown sugar
1 1/2 Tbsp finely chopped onion
1 tsp cider vinegar
1 slice of bacon per mushroom
Recipe
In a bowl, combine the egg, soup mix, bread crumbs, cranberries and parsley. Crumble beef over mixture and mix well. Shape into balls that will fit inside you mushroom caps. Don't put them in your caps just yet. Place the meatballs on a microwave safe plate, cover them with waxed paper and cook on high for 3 or 4 minutes until they are no longer pink. (Turn after 2 minutes ) Remove those and repeat until all your meatballs have been cooked this way.
Fry the bacon, but only until partially cooked.
Now stuff the meatballs into your mushroom caps. Wrap one slice of bacon around each mushroom cap and secure with toothpick
****I soaked my tooth picks in water when I began the recipe
In a microwave safe dish, combine sauce ingredients. Cover and microwave on high 3 or 4 minutes or until heated through, rotating once.
Drizzle this over your bacon wrapped stuffed mushrooms, and place under broiler for a few minutes until bacon is cooked and they all really begin to sizzle and looked a bit caramelized.
You can sprinkle with more cheese as soon as you remove them from the oven if you like. We did.
These made a wonderful appetizer and they didn't last long at all! I was asked for the recipe so these did go over great with the other couple.
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