Savory Meatballs with Cranberry
2 lbs lean groud beef or pork
(I mixed both)
2 eggs, lightly beaten
1 cup fine dry breadcrumbs
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp paprika
1 cup ketchup
1 cup tomato juice
1 can (14oz whole cranberry sauce or 1 1/2 cup homemade cranberry
1 medium onion, finely chopped
1 tbsp brown sugar
1 tsp ground ginger
In a large bowl, combine beef, eggs, breadcrumbs, salt, pepper,
garlic powder and paprika; work mixture with your hands until
Form into 1 - inch balls. Place on baking sheet. Bake in preheated
oven, uncovered, for 18 to 20 minutes or until nicely browned.
Drain off any accumulated juices and transfer to slow cooker.
2. Cranberry Sauce
In a bowl combine ketchup, tomato juice, cranberry sauce, onion,
sugar and ginger; mix well and pour over meatballs. Cover and
cook on LOW for 6 to 10 hours or on High for 3 to 4 hours.
3 Meatballs can be served
directly from the slow cooker or transferred to a bowl and garnished
with freshly chopped parsely. If serving as a main dish,
Serve over hot buttered noodles.
Serves 10 to 15 as an appetizer
or 6 to 8 as a main dish.