Cranberry meatballs
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Take 1 can each whole and crushed cranberry sauce and 8 oz tomato sauce. Put all in a dutch oven and heat. | ||
| 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). | ||
| You should be able to get about 25 meatballs to the pound (She swears she has this down to a science). | ||
| When she showed me, I got 26. I always was an overachiever ++ Grin!) | ||
| Chop up 1 small or medium onion (about 1/2 - 1 cup) | ||
| Heat some oil (enough to cover bottom of frying pan, or less, as desired and depending on the pan). | ||
| Begin to brown the onions in the pan. Add as many meatballs as will | ||
| \"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. | ||
Directions
FROM: CINDY TARSI
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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