Cocktail Meatballs
Contributed by: Quick & Kosher, JAMIE GELLER
For the ultimate do-ahead tip: Prepare meatballs, place on trays and freeze. When they're frozen, transfer to sealable plastic bags, pop back into the freezer and use as needed.
Serve with a toothpick in each meatball or over rice pilaf if desired.
Prep: 12 min
Total: 60 min
Yield: 8 servings
Based on 0 Reviews
Ingredients:
-
1 pound ground beef
1 egg
2 tablespoons bread crumbs
1/4 cup seltzer or club soda
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
For sauce
1 (15-ounce) can whole cranberry sauce
1 (12-ounce) bottle chili sauce
Rice pilaf, cooked according to pacakge directions (optional)
Preparation:
- Place beef, egg, bread crumbs, seltzer or soda, garlic powder, salt and pepper in a bowl. Mix lightly but well to combine all ingredients.
- Shape into 3/4-inch round balls, using your hands, a melon baller or a small scoop. Don't over-handle them, though, or they'll get tough. Set aside.
- In a 2- to 3-quart saucepan, heat cranberry sauce and chili sauce over medium heat, stirring to combine. Bring to a simmer.
- Drop meatballs into sauce. Return to a simmer. Cook, uncovered, for 45 minutes.
- Serve with a toothpick in each meatball, or over rice pilaf if desired.
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