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Cranberry Appetizer Meatballs

72 Ratings
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Serves: 23 (about 2 meatballs each)

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All you need:

  • 2 Hy-Vee large eggs
  • 1 c. Hy-Vee panko bread crumbs
  • 1/3 c. chopped fresh parsley
  • 1/3 c. Hy-Vee ketchup
  • 2 tbsp finely chopped onion
  • 2 tbsp Hy-Vee soy sauce
  • 2 cloves garlic, minced
  • 1/2 tsp Hy-Vee salt
  • 1/4 tsp Hy-Vee black pepper
  • 2 pounds 85%-lean ground beef
  • 1 (14 oz) can Hy-Vee whole berry cranberry sauce
  • 1 (12 oz) jar sweet chili sauce
  • 1 tbsp Hy-Vee brown sugar
  • 1 tbsp Hy-Vee mustard
  • 1 tbsp Hy-Vee lemon juice

All you do:

  1. Preheat oven to 400 degrees.
  2. In a large bowl, combine eggs, bread crumbs, parsley, ketchup, onion, soy sauce, garlic, salt and pepper. Add ground beef and mix well. Shape into 46 (1-inch) balls. Place on parchment-lined baking sheet. Bake 10 to 15 minutes or until internal temperature of meatballs reaches 160 degrees.
  3. Meanwhile, in a small saucepan combine cranberry sauce, chili sauce, brown sugar, mustard and lemon juice. Heat over medium heat and simmer for 10 minutes.
  4. In a 3- to 4-quart slow cooker, add cooked meatballs and top with warmed cranberry sauce. Cover and cook on LOW for 1 to 2 hours.

Daily Values:

2% vitamin A 2% calcium
2% vitamin C 6% iron

Nutrition Facts per serving:

Calories: 160 Protein: 8g
Carbohydrate: 15g Saturated Fat: 2.5g
Cholesterol: 45mg Sodium: 360mg
Dietary Fiber: 0g Sugars: 10g
Fat: 6g Trans fats: 0g
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