What To Do With Leftover Canned Cranberries...
This is a delicious way to enjoy beef & pork together, in a tangy cranberry or cranberry/raspberry sauce. It's also a great way to use up those leftover canned cranberries, after the holidays are over.
1-3/4 lbs. ground beef
8 ounces ground pork sausage
1 medium onion, finely chopped
2 eggs, beaten
2-3 teaspoons garlic, minced or finely chopped
3-5 dashes salt & pepper
1 cup Italian style breadcrumbs
16 ounces jelled Ocean Spray Cran-Raspberry Sauce
8 ounces jelled Ocean Spray Cranberry Sauce
1 (10-3/4 ounce) can tomato soup
3/4 cup water
In a large bowl, mix all the meatball ingredients together.
Shape into 34 (1-1/2 inch meatballs).
Place on a greased (15-1/4 x 10-1/4 x 3/4-inch) baking sheet. Bake 20 minutes in a 350 degree oven.
In the meantime, add both cranberry sauces and canned tomato soup in a Dutch Oven; mix together thoroughly. (I mix mine with a potato masher.)
Add water; stir until all is combined.
When meatballs are done, add to the cranberry mixture.
Cook over low heat (covered) for 20-25 minutes.
Makes at least 7 servings.
We enjoy these with hot-cooked mashed potatoes.
Note: If you don't have a (16-oz.) can of the Jelled Cran-Raspberry Sauce, you can use regular Jelled Cranberry Sauce instead.