Red Ales
When you take a pale ale and add rye, you get spicy, bitey notes that make for a unique drinking experience.
Rita’s Cranberry Meatballs Recipe
View more Beef Recipes, Party Recipes
Prep Time
20 min
Total Time
45 min
Yield
About 12 large meatballs or 40 smaller meatballs
Our Cranberry Meatball recipe is near and dear to the hearts of the Leahy family, because it is Rita’s own cherished family recipe. Enjoy this rich Cranberry Meatball recipe as a fall inspired dinner or as a delicious hors d’oeuvre at your next party. To serve as an hors d’oeuvre, just make the meatballs small, and insert toothpicks for easy grabbing and snacking.
Ingredients
- 2 lb Ground Beef
- 1 cup Bread Crumbs
- 2 Egg (beaten)
- 1/3 cup Parsley (minced)
- 1/3 cup Ketchup
- 2 Tbsp Yellow Onion (diced)
- 2 Tbsp Soy Sauce
- 2 Tbsp Garlic (minced)
- Salt
- Pepper
- 16 oz Cranberry Sauce
- 12 oz Chili Sauce
- 1 Tbsp Brown Sugar
- 1 Tbsp Ground Mustard
- 1 Tbsp Lemon Juice
- 2 Tbsp Garlic (minced)
Directions
Combine all the meatball ingredients and mix well. Once your mixture is combined, shape the meat into your preferred size meatballs and arrange them evenly on a sheet pan.
Bake meatballs at 450F for about 10 minutes. Time will vary based on size of meatballs. Make sure the meatballs reach an internal temperature of 160F to be completely done.
While the meatballs are baking add all the ingredients for the sauce into a sauce pan, combine, and simmer for about 10-15 minutes.
Add the meatballs into a slow cooker, and pour the sauce over the meatballs, keep on low and serve. Enjoy!
