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Cranberry Special Meatballs

Lori Deiler of Stratford, Wisconsin, was the winner of our May 2009 Crantastic Appetizers recipe contest with her Cranberry Special Meatballs entry. “A friend originally gave me this recipe and I made a few changes. I like it because it uses just a few ingredients and is quick and easy to make. It can also be made ahead and reheated. My family likes the sweet and tart taste the cranberry sauce gives the meatballs,” Lori wrote.

  • 1-1/2 pounds ground beef
  • 1 6-ounce package stuffing mix
  • 2 eggs
  • 1 small onion, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 16-ounce can whole berry cranberry sauce
  • 1 12-ounce jar chili sauce
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground ginger (optional)

Preheat oven to 375 degrees F. In a large bowl, thoroughly combine the ground beef, stuffing mix, eggs, onion, salt and pepper. Shape mixture into 1-1/2 inch meatballs. Place on a cookie sheet (with a rim) and bake 15 to 20 minutes.

In a medium saucepan, combine the cranberry sauce, chili sauce, brown sugar and ginger. Heat until the mixture comes to a boil, stirring frequently.

Combine the meatballs and sauce. Keep warm in a crock pot. Serve with toothpicks.

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