Description
A delicious treat for any party. These cocktail meatballs are slow cooked in a crockpot simmered in a cranberry sauce. These are fantastic prepared a a day ahead and reheated for your guests. These are always a party favorite so I often double the recipe! A wonderful recipe that is freezer-friendly!
Ingredients
- FOR THE MEATBALLS:
- 2 pounds 90% Lean Ground Beef
- ¼ cups Skim Milk
- 1 cup Plain Whole Wheat Bread Crumbs
- 2 Eggs
- 1 teaspoon Onion Powder
- ½ teaspoons Garlic Powder
- 2 teaspoons Dried Parsley
- Salt And Pepper, to taste
- FOR THE CRANBERRY SAUCE:
- 14 ounces, weight Can, Cranberry Sauce
- 1 cup Low-salt Ketchup
- 2 teaspoons Dijon Mustard
- 2 teaspoons Apple Cider Vinegar
- 1 teaspoon Worcestershire Sauce
- Chopped Chives, Garnish
Preparation
For the meatballs:
In a large bowl, combine lean ground beef, skim milk, plain whole wheat bread crumbs, eggs, onion powder, garlic power, dried parsley, salt and pepper to taste. Gently combine all ingredients to blend. Shape into meatballs approximately 1 inch round.
For the cranberry sauce
In the crockpot, combine cranberry sauce, low-salt ketchup, mustard, apple cider vinegar, and Worcestershire sauce.
Add the meatballs. Cook on low for 3 hours; check for tenderness and meat should be cooked through. It should take no more than 4 hours to complete cooking. Serve.
Meatballs can be prepared ahead and reheated. Meatballs can also can be frozen and used at a later date.
