Cranberry Meatballs and Sausage Recipe

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Accompanied by the tanginess and slight sweetness of the cranberry sauce, these delectable meatballs and mini sausages become an irresistible treat.
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  • 1 egg - beaten
  • 1 onion - small, finely chopped
  • 3/4 cup dry Italian bread crumbs
  • 2 tablespoons parsley - fresh, chopped or 1 tablespoon dry
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1 pound bulk pork sausage
  • 16 ounces can of jellied cranberry sauce, chunky or smooth
  • 3 tablespoons cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon prepared mustard
  • 1 pound mini smoked sausage links
Container: large bowl, large skillet, large saucepan
20 mins
15 mins
35 mins
  • In large bowl, combine the egg, onion, bread crumbs, parsley, Worcestershire sauce and salt.
  • Incorporate the bulk sausage and mix well. Shape into 1" balls.
  • In large skillet, pour 1 tablespoon oil and cook meatballs over medium heat until browned, turning occasionally. Drain onto paper towel.
  • In large saucepan, combine cranberry sauce, vinegar, sugar and mustard; cook and stir over medium heat until cranberry sauce is melted.
  • Add the cooked meatballs and the sausage links and bring to a boil. Reduce heat, simmer uncovered for 10-15 minutes until sauce is slightly thickened and meats are cooked thoroughly.
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