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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (40g) Recipe makes 50 servings The following items or measurements are not included below: 1 teaspoon seasoning salt |
||
| Calories 59 | ||
| Calories from Fat 13 | (22%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.5g | 2% | |
| Saturated Fat 0.6g | 3% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.1g | ||
| Cholesterol 18mg | 6% | |
| Sodium 170mg | 7% | |
| Potassium 104mg | 2% | |
| Total Carbohydrate 6.7g | 2% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 4.5g | ||
| Protein 4.7g | 9% | |
Kittencal's Spicy Glazed Mini Garlic Cocktail Meatballs
By: KITTENCAL
Dec 26, 2006
This may also be made using Lil Smokies in place of meatballs --- these are at there best served from a crockpot with a long fork, you may bake the meatballs, cool then freeze just thaw in refrigerator overnight and drop in the simmering sauce, the meatballs may be oven-baked or cooked in a skillet --- you might need to adjust the sauce ingredients to suit taste, if you like more cranberry flavor then increase the cranberry sauce by half a can or one can --- also see my Kittencal's Famous Italian Melt-In-Your-Mouth Meatballs
SERVES 50
Ingredients
MEATBALLS
- 2 lbs extra lean ground beef
- 2-3 tablespoons fresh minced garlic (can reduce amount)
- 2 small eggs
- 2 (1 ounce) packages lipton dry onion soup mix
- 1/4 teaspoon cayenne pepper (or use Tabasco, adjust to desired heat level)
- 2 tablespoons worcestershire sauce
- 2-3 tablespoons grated parmesan cheese
- 1/3 cup breadcrumbs (may need more)
- 1 teaspoon seasoning salt (no more than 1 teaspoon salt or the meatballs will be too salty!)
- 1-2 teaspoon fresh ground black pepper
SAUCE
- 2 (8 ounce) cans jellied cranberry sauce, ' (can use 2-1/2 cans or even 3 if desired)
- 1 1/2 cups Heinz Chili Sauce
- 2 tablespoons brown sugar
- 2-3 teaspoons lemon juice
- Frank's red hot sauce (to taste)
Directions
1
Place all ingredients in a large bowl; mix well using clean hands (you might need more breadcrumbs to hold the mixture together).2
Shape into about 1-inch balls.3
Place on a baking sheet.4
Bake 350 degrees for about 22-25 minutes or until cooked through or you may fry in a skillet.5
For the sauce; in a large saucepan over medium heat blend the cranberry sauce, chili sauce, brown sugar, lemon juice (start with 2 tablespoons lemon juice) and hot sauce to taste; mix to combine then adjust ingredients to suit taste if desired.6
Add in the cooked meatballs and simmer for about 45 minutes.7
transfer to a chafing dish or crockpot to keep warm.
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Davie Crockett's Ground Beef Wrap-Ups
Browse similar recipes by category
- Course > Appetizers
- Main Ingredient > Meat > Beef > Ground Beef
- Preparation > Time to Make > > 1 day
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Oven
- Preparation > Equipment > Refrigerator
- Preparation > Number of Servings > For Large Groups
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > New Years
- Occasion > Holiday/Event > Religious > Christmas
Featured Reviews for This Recipe
From: SFFoodie
On Jan 1, 2009
I just made the sauce and used frozen meatballs. The sauce was awesome and the meatballs were the hit of the party. I added a little garlic and a couple squirts of dijon mustard.
From: ColCadsMom
On Jan 1, 2008
I chose this recipe to try for my Christmas meatballs this year because of the cranberry sauce. The meatballs baked up perfectly and had delicious flavor before putting in the sauce in the crock pot. The deep burgundy color and cranberry flavor was perfect for Christmas. They were loved by kids and adults alike at my DH's family Christmas get-together. I did leave out the cayenne since I was serving to kids. DELCIOUS meatballs that I am THRILLED to be able to make!!!!!
From: MeliBug
On Dec 3, 2007
ooooh i LOVED these! i made them as an appetizer for thanksgiving and they were a huge hit in my family! at first my mom and i got worried that we made too many but in the end, they were all eaten and gone!! the taste was delicious and we just left them on a simmering stove all day and they came out perfect! thanks for a keeper recipe!
From: Terri Newell
On Jan 15, 2007
Excellent flavor. I thought I had minced garlic, but had to use 2tsp garlic powder instead. I baked the meatballs instead of panfrying [about 25 minutes at 350] and served them for supper with rice and broccoli. It made a huge batch, so I've got leftovers...I ate one cold out of the fridge this morning...couldn't resist...still delicious !
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