Cranberry-Glazed Appetizer Meatballs

 

1 1/2

lb lean (at least 80%) ground beef

1/2

cup finely chopped onion (about 1 medium)

1/2

cup Progresso® plain bread crumbs

1/2

teaspoon salt

1/8

teaspoon pepper

2

eggs, slightly beaten

1

bottle (12 oz) chili sauce (1 1/2 cups)

1/2

can (16-oz size) jellied cranberry sauce (1 cup)

60

fresh cranberries, if desired

• 1 Heat oven to 375°F. In large bowl, stir meatball ingredients until well mixed. Shape into 1-inch balls; place in ungreased 15x10x1-inch pan.
• 2 Bake 25 to 30 minutes or until meatballs are thoroughly cooked and no longer pink in center.
• 3 Meanwhile, in 3-quart saucepan, stir sauce ingredients until well blended. Heat to boiling over medium heat. Reduce heat to low; simmer 5 minutes, stirring occasionally.
• 4 Add meatballs to sauce; stir to coat. Cook over medium heat about 5 minutes, stirring occasionally, until thoroughly heated. Thread cranberries on toothpicks; stick toothpicks in meatballs to serve.