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Picante Cranberry Meatballs Recipe

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This recipe for Picante Cranberry Meatballs, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kay Hollenshead Newman
Added: Tuesday, May 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs, lightly beaten
1/3 c. ketchup
1/3 c. minced fresh parsley
2 T. soy sauce
2 T. dried minced onion
1/2 tsp. garlic powder
1/4 tsp. pepper
1 c. crushed saltines, about 30 crackers
2 lbs. lean ground beef
1 (16-oz.) can jellied cranberry sauce
1 c. chili sauce
1/4 c. Picante sauce
2 T. brown sugar
1 T. lemon juice
hot cooked noodles, optional

Directions:
Directions:
Combine the eggs, ketchup, parsley, soy sauce, onion, garlic powder and pepper. Add cracker crumbs. Crumble beef over mixture; mix well. Shape into 1 1/2" balls. In a skillet brown meatballs over medium heat in a minimal amount of oil. Drain well. Transfer to a greased 13" x 9" baking dish.

In a saucepan, combine the cranberry sauce, chili sauce, Picante sauce, brown sugar, and lemon juice. Cook and stir until cranberry sauce is melted and mixture is heated through. Pour over meatballs. Cover and bake at 350 for 30-35 min. or until meat is no longer pink.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Kay is the wife of Cecil Newman, the daughter of Virginia (Rogers) Hollenshead & the late John Hollenshead & the granddaughter of the late Charlie & Carrie (Wade) Hollenshead. Serve over noodles for dinner or these make great appetizers.

 

 

 

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