RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Meatballs, Cranberry - meat
Serving Size : 60 * 1 cup Dry herbed bread crumbs * 1 pound Ground beef (or ground Turkey) * 1/2 cup Cranberry-orange relish * 1 Egg * 1/2 teaspoons Salt * 1/2 teaspoon Pepper * 1 teaspoon Basil * 1/2 teaspoon Thyme * 2 tablespoons Oil * 1/2tsp Garlic powder * 1 Tbsp flour Combine bread crumbs, ground beef, (Turkey) 1/2 cup of relish egg, salt, pepper, basil, garlic and thyme. Shape into 1 inch meatballs. Cook in hot oil until browned, about 10 minutes. Sauce: 1/2 c cranberry-orange relish 1 c beef broth 1/2 c orange juice 1 Tbsp flour. In medium saucepan, combine 1/2 cup relish and beef broth. Heat until it gently boils. In a bowl, combine orange juice and flour, mixing well to remove all lumps. Add to cranberry mixture, stirring until it thickens. Reduce heat, add meatballs to sauce and simmer for 15 to 20 minutes. Serve in chafing dish over low heat. Archivist's note: Gil Marks writes, "Meatballs originated in the Near East and were spread by the Persians throughout central Asia. In many Jewish communities, meatballs -- called "kopetas" or "keftes" in the Middle East, "albondigas" in Ladino, "klops" in Yiddish, "ghondi" in Persian, and "boulettes" in northwest Africa -- became a popular Friday night and festival dish.
