Cranberry Meatballs

• 1 beaten egg
• 3/4 cup soft bread crumbs
• 1/4 cup finely chopped toasted almonds
• 2 tablespoons snipped dried cranberries or snipped golden raisins
• 2 tablespoons finely chopped onions
• 1/8 teaspoon ground cloves or allspice
• 1/2 pound ground raw chicken or turkey
• 1/2 pound ground pork
• Nonstick cooking spray
• 3/4 cup catsup
• 1 8-ounce can jellied cranberry sauce
• 1 tablespoon vinegar
• 1/4 teaspoon dry mustard

1. 1 For meatballs, in a large bowl combine egg, bread crumbs, almonds,
2. cranberries or raisins, onion, and cloves or allspice. Add ground
3. chicken or turkey and pork; mix well. Shape into 30 meatballs.
4. 2 Lightly coat a 15x10x1-inch baking pan with cooking spray. Place
5. meatballs in pan. Bake in a 350 degree F oven for 15 to 18 minutes or
6. until done (165 degrees F).
7. 3 Meanwhile, in a 10-inch skillet stir together catsup, cranberry
8. sauce, vinegar, and dry mustard. Add baked meatballs; stir gently to
9. coat. Heat through. Transfer to a 1-quart crockery cooker. Cover and
10. keep warm on low-heat setting up to 2 hours. Makes 30 meatballs (30
11. servings).
12. 4 Make-Ahead Tip: Up to 1 day ahead, make and shape meatballs. Place
13. on the baking sheet and refrigerate. Two hours before serving, bake
14. meatballs and continue as directed.

egg, bread crumbs, almonds, cranberries, onions, ground cloves, chicken, ground pork, nonstick cooking spray, catsup, cranberry sauce, vinegar, dry mustard

Taken from www.epicurious.com/recipes/member/views/cranberry-meatballs-1216057 (may not work)