Cranberry-Glazed Appetizer Meatballs Recipe

Name: Cranberry-Glazed Appetizer Meatballs
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 60 servings
Ingredients: 1 1/2 lbs (750 g) lean ground beef; 1/2 cup (125 mL) finely chopped onion; 1/2 cup (125 mL) bread crumbs; 1/2 tsp (1 mL) salt; 1/8 tsp (.5 mL) pepper; 2 eggs, slightly beaten; 1 1/2 cups (375 mL) Old El Paso* Thick N' Chunky Salsa; 1 cup (250 mL) canned jellied cranberry sauce; Garnish, if desired; 60 fresh cranberries, if desired

Ingredients

1 1/2 lbs (750 g) lean ground beef
1/2 cup (125 mL) finely chopped onion
1/2 cup (125 mL) bread crumbs
1/2 tsp (1 mL) salt
1/8 tsp (.5 mL) pepper
2 eggs, slightly beaten
1 1/2 cups (375 mL) Old El Paso* Thick N' Chunky Salsa
1 cup (250 mL) canned jellied cranberry sauce
Garnish, if desired
60 fresh cranberries, if desired

PREP TIME 40m	COOK TIME 30m	TOTAL TIME 1h10m
YIELD 60 servings

Instructions

Heat oven to 375ºF. In large bowl, stir meatball ingredients until well mixed. Shape into 1-inch balls; place in ungreased 15x10x1-inch pan.
Bake 25 to 30 minutes or until meatballs are thoroughly cooked and no longer pink in centre.
Meanwhile, in 3-quart saucepan, stir sauce ingredients until well blended. Heat to boiling over medium heat.
Reduce heat to low; simmer 5 minutes, stirring occasionally.
Add meatballs to sauce; stir to coat. Cook over medium heat about 5 minutes, stirring occasionally, until thoroughly heated.
Thread cranberries on toothpicks; stick toothpicks in meatballs to serve.