Cranberry Sausage Cocktail Meatballs |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
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A flavorful appetizer meatballs, baked then kept warm in the slow cooker. If you need something quicker, combine your own favorite frozen meatballs with the sauce ingredients, then cook on HIGH in the slow cooker for about 2 hours. Ingredients:
1 pound ground beef |
1 pound hot (spicy) sausage |
1 cup corn flake crumbs |
2 eggs |
1/4 cup chopped, fresh parsley |
1/3 cup ketchup |
1/4 cup minced onions |
2 tablespoons soy sauce |
1/4 teaspoon garlic powder |
1/4 teaspoon pepper |
1 can (16 ounces) whole cranberry sauce |
12 ounces chili sauce |
1 tablespoon brown sugar, firmly packed |
2 teaspoons lemon juice |
Directions:
1. In a large bowl, combine sausage and beef, corn flake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper. Blend ingredients well and form into small balls, about 3/4-inch in diameter. Place in a casserole or baking pan. Heat oven to 300°.
2. While meatballs are cooking, combine cranberry sauce, chili sauce, brown sugar, and lemon juice in a saucepan, cook, stirring, over medium heat until mixture is blended. Pour hot sauce over meatballs in casserole. Bake for about 45 minutes, depending on the size of the meatballs. Transfer to Crockpot and keep on LOW for serving.
3. Makes 4 to 5 dozen meatballs, depending on size
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