MEATBALLS-CRANBERRY AND CHILI SAUCE, BAKINTIME
Since I prefer not to buy frozen meatballs, I make meatballs with 85% lean ground beef and stuffing mixture. My husband loved this, and I wanted to be sure I could find my recipe and notes in the future. The recipe for the sauce is on the bottle of chili. This is an old favorite for parties or family events.
Provided by Beth M. @BakinTime
Categories Beef
Number Of Ingredients 4
Steps:
- Use stuffing that was mixed as if being used for holiday turkey stuffing; at least two cups are needed. I had extra stuffing frozen, about three cups from Thanksgiving. So I thawed this and used two cups.
- Crumble two pounds of ground beef and mix in a large food processor bowl with the thawed stuffing. Pulse until mixed well.
- Shape into 1 tablespoon-size meatballs, and place on a greased baking sheet which has sides. I used two as this made about three dozen meatballs.
- Place in preheated oven, at 350 degrees, bake about fifteen minutes.
- Heat one can of jellied cranberry sauce and one bottle of chili sauce until boiling, stir constantly.
- Combine sauce and meatballs in a baking dish and bake another fifteen minutes. Keep warm and serve with a side of wild rice and regular rice if desired.
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