Ingredients Jump to Instructions ↓

  1. 1 egg, beaten

  2. 1/2 cup finely crushed graham crackers

  3. 1/4 cup finely chopped onion

  4. 2 tablespoons snipped dried cranberries

  5. 2 tablespoons milk

  6. Dash ground cloves

  7. 8 ounces ground pork

  8. 8 ounces ground cooked ham

  9. Nonstick cooking spray

  10. 1 16-ounce can jellied cranberry sauce

  11. 1 12-ounce bottle chili sauce

  12. 1 tablespoon vinegar

  13. 1/2 teaspoon dry mustard

  14. 1 16-ounce package small fully cooked smoked sausage links

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degree F. For meatballs, in a large mixing bowl combine the egg, crushed graham crackers, onion, cranberries, milk, and cloves. Add ground pork and ham. Shape into 50 meatballs.

  2. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray. Place meatballs in pan. Bake in the preheated oven for 15 minutes or until no longer pink inside. Drain meatballs.

  3. Meanwhile, in a medium saucepan stir together the cranberry sauce, chili sauce, vinegar, and dry mustard. Cook over medium heat until cranberry sauce is melted, stirring occasionally.

  4. In a 3-1/2- to 5-quart crockery cooker combine the baked meatballs and smoked sausage links. Pour sauce over meatballs and links. Cover; cook on high-heat setting for 2 to 3 hours. Serve immediately or keep warm on low-heat setting for up to 2 hours. Serve with toothpicks. Makes 25 appetizer servings.


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