For the Meatballs:
2 pounds Lean Ground Beef
1 Package Stove Top Stuffing Bread NOT Cornbread
2 eggs
1 cup Water
1 good handful Craisins or dried Cranberries
For the Sauce:
1 16 ounce bottle of BBQ sauce
1 14 ounce can of whole Cranberry Sauce
2 pounds Lean Ground Beef
1 Package Stove Top Stuffing Bread NOT Cornbread
2 eggs
1 cup Water
1 good handful Craisins or dried Cranberries
For the Sauce:
1 16 ounce bottle of BBQ sauce
1 14 ounce can of whole Cranberry Sauce
In
a large bowl, mix all ingredients until well combined. For appetizer
size mini meatballs, form 48 meatballs using a scoop or spoon. For
larger meatballs form about 30 meatballs. Place meatballs on a lightly
sprayed baking sheet as you form them and bake at 400 degrees F. for
about 15 minutes until browned and no longer pink.
To make the sauce, add BBQ sauce and can of cranberries to a large sauce pan and cook over medium heat until pipping hot.
Allow meatballs to cool so they don't fall apart. Add meatballs to the sauce pan and gently stir to coat.
You're done. It's that simple!
Add picks to the mini meatballs for appetizers or serve over white rice.
ENJOY!
Allow meatballs to cool so they don't fall apart. Add meatballs to the sauce pan and gently stir to coat.
You're done. It's that simple!
Add picks to the mini meatballs for appetizers or serve over white rice.
ENJOY!
