Recipe: Vanessa's Cocktail Meatballs (using cranberry sauce and chili sauce, makes 80-10 mini meatballs)
Appetizers and SnacksVANESSA'S COCKTAIL MEATBALLS
2 pounds lean ground beef
1/4 cup water
1 small onion, grated
2 eggs, beaten
1 cup cracker crumbs or unseasoned bread crumbs
1 1/2 teaspoons salt
1 (1 pound) can jellied cranberry sauce
1 (12 ounce) bottle chili sauce
2 tablespoons brown sugar
1 tablespoon lemon juice
Combine beef, water, onion, eggs, crumbs, and salt and shape into bite-sized meatballs.
In a large saucepan with a lid, combine cranberry sauce, chili sauce, brown sugar, and lemon juice. Simmer and stir until smooth.
Add uncooked meatballs to sauce, and simmer, covered, for 2-1/2 hours or until cooked.
Makes 80 to 100 meatballs
Source: Atlanta Cooknotes by Junior League of Atlanta
2 pounds lean ground beef
1/4 cup water
1 small onion, grated
2 eggs, beaten
1 cup cracker crumbs or unseasoned bread crumbs
1 1/2 teaspoons salt
1 (1 pound) can jellied cranberry sauce
1 (12 ounce) bottle chili sauce
2 tablespoons brown sugar
1 tablespoon lemon juice
Combine beef, water, onion, eggs, crumbs, and salt and shape into bite-sized meatballs.
In a large saucepan with a lid, combine cranberry sauce, chili sauce, brown sugar, and lemon juice. Simmer and stir until smooth.
Add uncooked meatballs to sauce, and simmer, covered, for 2-1/2 hours or until cooked.
Makes 80 to 100 meatballs
Source: Atlanta Cooknotes by Junior League of Atlanta
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Appetizers and Snacks
Appetizers and Snacks
- Crispy Cajun Catfish Nibbles with Red Sauce (baked)
- Pecan Cheese Log Appetizer (Family Circle, 1970's)
- Philly Cheese Bell (Philadelphia Cream Cheese recipe, 1980's)
- Italian Nachos
- Spiced Honey Pretzels
- Asparagus Tart (Torta di Asparagi) (using puff pastry dough, food processor)
- Steamed Open Dumplings with Pork Filling (Siu Mai) (Chinese)
- Prosciutto and Grilled Vegetables (with marinated mushrooms, prosciutto wrapped breadsticks and salami wrapped cheese sticks)
- Toasty Crab Appetizers (using sliced bread)
- Horseradish Crab Dip
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!