Tiny Meatballs in Cranberry Sauce

Tiny Meatballs in Cranberry Sauce

Tiny Meatballs in Cranberry Sauce
You and your guests will have a ball with these mouthfuls of beef served in a cranberry sauce. A multi-faceted recipe, they can be served up as an elegant appetizer or a succulent after-school snack. You decide.
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Makes:
12 servings

Ingredients
4 eggs, beaten
1 cup crushed corn flake cereal
1/3 cup chili sauce
1 tbsp. soy sauce
1 tsp. dried parsley
2 tbsp. dried onion flakes
8 burger patties
2 (4 oz.) sleeves buttery round crackers, crumbled
1 (8 oz.) pkg. cream cheese, softened
1 cup walnuts, chopped
1 (16 oz.) can cranberry sauce
1 cup Russian-style salad dressing
1 tsp. brown sugar
1 tbsp. lemon juice

Methods/steps
Preheat oven to 350 degrees. Spray two cookie sheets with non-stick cooking spray. In a medium-size mixing bowl, combine eggs, cornflake crumbs, chili sauce, soy sauce, parsley flakes, dehydrated onion, burgers, buttery round crackers, cream cheese, and walnuts. Shape into 72 1-inch meatballs. Arrange on prepared cookie sheets. Bake the meatballs at 350 degrees for 20 to 25 minutes, or until the meatballs are cooked through. In a large saucepan, combine cranberry sauce, Russian dressing, brown sugar, and lemon juice. Cook, stirring frequently until the cranberry sauce is melted. Add the meatballs and heat through. Serve with appetizer toothpicks.
Additional Tips
Ready in 50 Minutes

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