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Good anytime, these are especially nice on a buffet table at Christmas.
In a mixing bowl, combine first six ingredients. Shape into 1-1/2 inch balls. Place on a cooling rack that has been sprayed with oil and placed on a large baking sheet (line the baking sheet with foil to help catch any grease that drips down). Bake at 400º for 20 minutes.
Meanwhile, combine cranberry sauce and tomato soup in a medium to large saucepan. Heat through. Add cooked meatballs and simmer for 10 minutes. Serve with rice or noodles.
This can be served as an appetizer or makes approximately 4 main-dish servings. You can also freeze leftover meatballs for another meal.
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sourkraut on 11.22.2009
Unique and delicious! I’ll admit I was a bit skeptical of the cranberry and tomato soup combination but I have to say it really works here! I substituted turkey meatballs and used homemade cranberry sauce for a nice pre-Thanksgiving teaser. Served with potatoes au gratin for a sweet and savory combination. If I were grown up enough to host cocktail parties I’d definitely serve these.
rebekah on 7.30.2009
I made these for dinner tonight (served over egg noodles), and they were delicious. The sauce gets a little sweet if you’re eating enough to make a main course, so I recommend a savory side dish to balance the meal.