Meatballs in Cranberry Sauce
alt.cooking/Mr. Robin Cowdrey (1998)
Yield: 32 pieces

1 cup cranberry sauce
1/4 cup apple or orange juice
1/4 cup cider or red wine vinegar
2 tablespoons brown sugar; packed
2 teaspoons Dijon mustard

MEATBALLS
1 each egg
1 lb ground lean beef; or
1 lb ground chicken; or
1 lb ground turkey
1/2 cup fresh bread crumbs
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

Meatballs: In bowl, beat egg; mix in chicken, bread crumbs, thyme, salt and pepper until combined. Shape into 1-inch balls. Arrange in
single layer in shallow baking dish; bake in 350 F oven for 25 minutes or until no longer pink inside.

Meanwhile, in saucepan, combine cranberry sauce, apple juice, vinegar,
sugar and mustard; cook over medium heat, stirring occasionally, for 10 to 15 minutes or until thickened. Add meatballs; simmer for 5 minutes or until well coated. Transfer to serving dish and serve hot.