Cranberry-Glazed Appetizer Meatballs

Cranberries balance the spicy flavour of Old El Paso* Thick N' Chunky Salsa in a fabulous holiday appetizer. ...MORE + LESS -

1 1/2 lbs (750 g) lean ground beef

1/2 cup (125 mL) finely chopped onion

1/2 cup (125 mL) bread crumbs

1/2 tsp (1 mL) salt

1/8 tsp (.5 mL) pepper

2 eggs, slightly beaten

1 1/2 cups (375 mL) Old El Paso* Thick N' Chunky Salsa

1 cup (250 mL) canned jellied cranberry sauce

Garnish, if desired

60 fresh cranberries, if desired

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1

Heat oven to 375ºF. In large bowl, stir meatball ingredients until well mixed. Shape into 1-inch balls; place in ungreased 15x10x1-inch pan.
2

Bake 25 to 30 minutes or until meatballs are thoroughly cooked and no longer pink in centre.
3

Meanwhile, in 3-quart saucepan, stir sauce ingredients until well blended. Heat to boiling over medium heat. Reduce heat to low; simmer 5 minutes, stirring occasionally.
4

Add meatballs to sauce; stir to coat. Cook over medium heat about 5 minutes, stirring occasionally, until thoroughly heated. Thread cranberries on toothpicks; stick toothpicks in meatballs to serve.

TIP: Prepare and bake the meatballs up to 24 hours before your party. Cover and refrigerate them. Just before serving, prepare the sauce and heat the meatballs in it.
TIP: Keep the meatballs warm by serving them in a chafing dish or fondue pot. Provide small forks or cocktail toothpicks for easy eating.