Cranberry Deer Balls Recipes

CRANBERRY DEER BALLS

Steps:

• in a mixing ball combine the first eight ingridients. add meat and mix well.
• Shape into 1 inch balls.
• bake at 350 degrees for 25 minutes
• remove from the oven and drain on paper towels.
• In a large saucepan combine the last four ingriedients cook stirring frequently
• add the meatballs and heat through.
• Stick a tooth pick in each ball and place them on a platter.

CRANBERRY MEATBALLS AND SAUSAGE

Steps:

• In a large bowl, combine the first six ingredients. Crumble bulk sausage over the mixture and mix well. Shape into 1 in. balls. In a large skillet, cook meatballs over medium heat until a thermometer reads 160°.; drain., 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.

CRANBERRY SAUERKRAUT MEATBALLS

Steps:

• In a 4-qt. slow cooker, combine the cranberry sauce, sauerkraut, chili sauce and brown sugar. Stir in meatballs. Cover and cook on low until heated through, 4-5 hours. If desired, top with chives to serve.

CRANBERRY APPETIZER MEATBALLS

Steps:

• Preheat oven to 400°. Combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls., Place meatballs on a rack in a shallow baking pan. Bake until no longer pink, about 15 minutes. Transfer to a 3-qt. slow cooker or chafing dish., Meanwhile, in a large saucepan, combine all sauce ingredients; simmer 10 minutes, stirring occasionally. Pour over meatballs. Serve warm.