Bring some fun seasonal toothpicks and you'll be golden:@)
Feeding a bigger crowd? The original recipe says there is enough cranberry glaze for 1 lb of meatballs and a pack of little cocktail sausages. Want to test it out before Thanksgiving? I'm sure there's a football fan or two that would love to be your guinea pig:@)
Comments from the original recipe: After fully cooking it can be kept warm in a crock pot on low. Instead of the cocktail sausages just double the Italian sausage recipe or add sliced kielbasa (I really like the kielbasa idea).
Italian Sausage Meatballs with Cranberry Glaze-adapted from Taste of Home
1 small onion, finely diced
3/4 C bread crumbs
1 Tblsp dried parsley flakes, crumble while adding
1 Tblsp Worcestershire Sauce
1/4 tsp salt
1 lb Italian sausage, either bulk or links with the casing removed
1 (14oz) can jellied cranberry sauce
3 Tblsp cider vinegar
2 Tblsp brown sugar
1 Tblsp prepared mustard
1 package miniature smoked sausage-optional
- Mix first 7 ingredients and form into 1" meatballs.
- Cook in skillet to 160 degrees, drain.
- Mix everything else in separate large pot, except mini sausage (if using), and cook over medium heat until cranberry sauce has melted.
- Add meatballs and mini sausage, stir, bring to a boil, reduce heat and simmer, cook uncovered for 10-15 minutes or until meatballs are completely cooked through.
Serve Great Aunt Gertie a killer meatball and have a happy day:@)