Christ­mas Meat­balls

TAKES: 30 min. MAKES: about 3 dozen

Simple & Delicious - - ON THE SIDE - —Joyce Bent­ley, Red­lands, CA

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.

SAUCE

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.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.