Cranberry Meatballs



  • 1 lb. lean ground beef
  • 3/4 plain bread crumbs
  • 1/2 tomato juice
  • 2 tablespoons prepared horseradish
  • 1 egg, beaten
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh parsley, minced
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Sauce:
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 (16 oz.) can whole berry cranberry sauce
  • 1/3 firmly packed brown sugar
  • 1 tablespoon freshly squeezed lime juice


Preheat oven to 350°. For meatballs, combine meat, bread crumbs, tomato juice, horseradish, egg, Worcestershire sauce, parsley, salt and pepper in large bowl; stir until well blended. Shape into 1-inch balls and place in ungreased 9×13-inch baking dish. Bake about 30 minutes or until meat browns. Place meatballs on paper towels to drain; set aside.
For sauce, dissolve cornstarch in water in small bowl; stir until smooth. In large skillet, combine cranberry sauce, brown sugar and lime juice. Stirring constantly, cook over medium heat until sugar dissolves. Stirring constantly, add cornstarch mixture and cook until sauce thickens. Stir in meatballs. Transfer to 2-quart casserole. Cover and refrigerate 8 hours or overnight to allow flavors to blend. To serve, preheat oven to 350°. Cover and bake 30 to 35 minutes or until heated through. Serve warm. Makes about 4 dozen meatballs.

May be made one day in advance.


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