Cranberry Meatballs and Sausage

Total Time:Prep/Total Time: 30 min.

Recipe by Marybell Lintott, Vernon, British Columbia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 03, 2022

Years ago, I found a version of this sausage and meatballs recipe in a cookbook. At first taste, my family judged it a keeper. The tangy, saucy meatballs are requested by our friends whenever I host card night. We also take the yummy dish on camping trips. —Marybell Lintott, Vernon, British Columbia


Test Kitchen Tips
  • Worcestershire sauce was originally considered a mistake. In 1835, an English lord commissioned two chemists to duplicate a sauce he had tried in India. The pungent batch was disappointing and wound up in their cellar. When the pair stumbled upon the aged concoction 2 years later, they were pleasantly surprised by its unique taste.
  • Consider preparing meatballs in bulk to save on prep time. You can make several batches of meatballs, bake them and then freeze until needed. Simply thaw the frozen meatballs in the refrigerator overnight and you’ll be ready to go.
  • Check out 37 of our most marvelous meatball recipes.
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    Cranberry Meatballs and Sausage

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    Yield:16 servings
    Prep:20 min
    Cook:10 min
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    Ingredients

    • 1 large egg, lightly beaten
    • 1 small onion, finely chopped
    • 3/4 cup dry bread crumbs
    • 1 tablespoon dried parsley flakes
    • 1 tablespoon Worcestershire sauce
    • 1/4 teaspoon salt
    • 1 pound bulk pork sausage
    • 1 can (14 ounces) jellied cranberry sauce
    • 3 tablespoons cider vinegar
    • 2 tablespoons brown sugar
    • 1 tablespoon prepared mustard
    • 1 package (1 pound) miniature smoked sausage links
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    Directions

    1. 1
      In a large bowl, combine the first 6 ingredients. Crumble bulk sausage over the mixture and mix lightly but thoroughly. Shape into 1-in. balls. In a large skillet, cook meatballs over medium heat until a thermometer reads 160°; drain.
    2. 2
      In a large saucepan, combine the cranberry sauce, vinegar, brown sugar and mustard. Cook and stir over medium heat until cranberry sauce is melted. Add the meatballs and sausage links. Bring to a boil. Reduce heat; simmer, uncovered, until sausage links are no longer pink and sauce is slightly thickened, 10-15 minutes.

    Nutrition Facts

    1 serving: 218 calories, 14g fat (5g saturated fat), 41mg cholesterol, 514mg sodium, 18g carbohydrate (10g sugars, 1g fiber), 7g protein.
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