TAKES: 30 min. MAKES: about 3 dozen
2 large eggs, lightly beaten 1 envelope onion soup mix
1/2 cup seasoned bread crumbs
1/4 cup chopped dried cranberries
2 Tbsp. minced fresh parsley
11/2 lbs. lean ground beef (90% lean)
Cranberry sauce and brown sugar create a tangy glaze for meatballs that are good as an appetizer or as a main dish over rice. We love them so much, I prepare them year-round.
1 can (14 oz.) whole-berry cranberry sauce
³/4 cup ketchup
1/2 cup beef broth
3 Tbsp. brown sugar
3 Tbsp. finely chopped onion 2 tsp. cider vinegar
1. In a large bowl, combine first five ingredients. Add beef; mix lightly but thoroughly. Shape into 1-in. balls.
2. Place a third of the meatballs on a microwave-safe plate. Cover with waxed paper; microwave on high until cooked through, 2-3 minutes. Drain on paper towels. Repeat twice with remaining meatballs.
3. In a 2-qt. microwave-safe dish, mix sauce ingredients. Microwave, covered, on high until heated through, 3-4 minutes, stirring halfway. Gently stir in meatballs. Microwave, covered, on high until heated meatballs are through, 1-2 minutes.
PER MEATBALL 71 cal., 2g fat (1g sat. fat), 22mg chol., 190mg sod., 9g carb. (6g sugars, 0 fiber), 4g pro.