Cranberry Glazed Meatballs
 

Cranberry Glazed Meatballs

3/4 lb. medium ground beef
1/2 lb. ground pork
3/4 cup breadcrumbs
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon pepper
1 egg
1/2 cup Whole Berry Cranberry Sauce
Sauce:
1-1/4 cups Whole Cranberry Sauce
1/4 cup white wine
2 Tablespoons Dijon mustard
1 teaspoon horseradish
1/2 teaspoon ground ginger
Pinch of pepper

Mix ground meats, breadcrumbs, garlic, salt, ginger, pepper and egg.
Blend in Cranberry sauce. Shape into approximately 55 meat balls, 1-inch
in diameter. Place in baking pan and bake at 400 F for 10 to 12 minutes,
turning once. Drain meatballs on paper towel and if serving immediately,
place in chafing dish or casserole. At this point, the meatballs may be
frozen, uncovered, in single layers on baking sheets, then packaged in
airtight containers to store in freezer. Do not thaw before reheating.

Sauce: Combine all ingredients in small saucepan. Simmer over low heat
for 10 minutes.

To Serve: Pour sauce over meatballs and heat until bubbly in oven or
microwave. Serve with toothpicks to spear meatballs. If meatballs are
frozen, heat in single layers on baking sheets in 425 F oven for 15
minutes or until hot. Transfer to chafing dish and cover with cranberry
sauce; heat until bubbly. The sauce can also be served over cooked
sausage pieces, wiener cubes or Vienna sausages.


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