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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Meet the Cook: Since we raise hogs, pork's plentiful at our place. If my husband's able to identify cranberries in a dish, however, he won't eat it. So, the first time I made these meatballs, I was thrilled when he raved about them. Our children - 5 and 2 - also consider them a favorite. And I've had many people request the recipe. But I really knew I had a winner when my grandmother asked me for it! -Tammy Neubauer, Ida Grove, Iowa Ingredients:
meatballs: |
2 eggs, lightly beaten |
1 cup cornflake crumbs |
1/3 cup ketchup |
2 tablespoons soy sauce |
1 tablespoon dried parsley flakes |
2 tablespoons dried minced onion |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 pounds ground pork |
sauce: |
1 can (14 ounces) jellied cranberry sauce |
1 cup ketchup |
3 tablespoons brown sugar |
1 tablespoon lemon juice |
Directions:
1. In a large bowl, combine meatball ingredients. Shape into 72 meatballs (1 in. each).
2. Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 20-25 minutes or until a thermometer reads 160°. Remove from the oven; drain on paper towels.
3. In a large saucepan, combine sauce ingredients. Cook, stirring frequently, until the cranberry sauce is melted. Add the meatballs and heat through. Yield: 12 main-dish or 24 appetizer servings.
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