Dripping Meatballs

For a party, keep these unusual meatballs warm in a slow cooker turned to the lowest setting.

Yield: Serves 12


  • 1 pound ground beef
  • 1 cup herb-flavored dry bread crumbs
  • 1 cup whole-berry cranberry sauce, divided
  • 1 egg, beaten
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 2 tablespoons oil
  • 1 cup beef broth
  • 1/2 cup orange juice
  • 1 tablespoon all-purpose flour


  1. Combine ground beef, bread crumbs, 1/2 cup cranberry sauce, egg and seasonings. Mix well; shape into one-inch balls. Cook in hot oil until browned, about 10 minutes; drain. Combine broth and reamining cranberry sauce in saucepan; heat until gently boiling. Stir together juice and flour in a bowl until gently boiling. Stir together juice and flour in a bowl until smooth; add to mixture in saucepan, stirring until thickened. Reduce heat; add meatballs and simmer 15 to 20 minutes. Makes about 3 dozen.
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