Makes about 7 dozen
For the meatballs:
1 lb. 80-85% lean ground beef
1 lb. ground pork
½ medium onion, peeled and finely minced
2 large eggs lightly beaten
½ c. whole milk
1 t. salt
1 t. freshly ground black pepper
1 c. dried breadcrumbs
½ c. finely minced fresh parsley
1 t. granulated garlic
1 T. Worcestershire sauce
For the sauce:
¾ c. chili sauce
1 – 14 oz. can jellied cranberry sauce
2 T. brown mustard
1 T. packed brown sugar
1 T. freshly squeezed lemon juice
1 T. Worcestershire sauce
½ t. salt
½ t. freshly ground black pepper
1 t. onion powder
2 cloves garlic, finely minced
Preheat the oven to 325°F. Prepare a nonstick baking sheet with nonstick cooking spray and set aside.
Combine ground beef, ground pork, onion, egg, milk, salt, pepper, breadcrumbs, parsley, granulated garlic and Worcestershire sauce in a medium mixing bowl until well combined. Scoop the mixture and roll firmly into 1” balls between palms. Place onto the coated baking sheet. Bake until the meatballs are thoroughly cooked through, about 15-20 minutes, set aside.
Meanwhile, in a large skillet set over medium-low heat, combine all the sauce ingredients. Simmer, stirring occasionally, until the sauce is thoroughly combined and thickened, about 10 minutes.
Arrange the cooked meatballs in the skillet with the sauce, or transfer to a slow cooker, and pour the thickened sauce over the meatballs. Gently stir the meatballs to coat. Keep warm in the covered slow cooker or skillet on low heat to keep warm until serving.
This recipe series was made possible through the support of Cape Cod Cranberry Growers’ Association, the member-operated trade association for the Massachusetts cranberry industry. one of the oldest farmer organizations in the country.
Recipe series Developer/Writer/Photographer Michelle McGrath is the founder of McGrath PR | Media Relations, providing visibility to the arts and culture sector, non-profits, agricultural and small business industries. mcgrathpr.com
