Cranberry Meatballs

makes 3-4 dozen

Meatballs:
1 1/2 pounds lean ground beef
1/2 pound ground pork
1/2 cup fine dry bread crumbs
2 large eggs
1 tbsp hot sauce
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1 medium onion, finely chopped
1 clove garlic, finely minced
1/2 red or green bell pepper, finely chopped

Sauce:
1 can (approx. 15 ounces) whole berry cranberry sauce
1/2 tbsp hot sauce
1 tablespoon prepared mustard
2 tablespoons brown sugar

Line 2 large baking dishes with nonstick foil or regular foil sprayed with nonstick cooking spray. Heat oven to 325°.

Combine meatball ingredients, blending well. Form mixture into 1-inch meatballs and arrange in a single layer in the two prepared baking dishes. Bake for 45 to 50 minutes. Drain well on paper towels. Put the meatballs in a slow cooker or large saucepan. Combine the sauce ingredients and pour over the meatballs, stirring gently. Bring to a simmer over medium heat; reduce heat to low, cover, and simmer for 15 to 20 minutes. If using a crock pot, cover and cook on low for 2 to 4 hours. Bring to a simmer over medium heat; reduce heat to low, cover, and simmer for 15 to 20 minutes. Serve with toothpicks from a slow cooker on low setting or serve warm from a chafing dish.

Basil Cream Sauce

makes six servings

2 cups fresh basil leaves
4 cloves garlic, minced
1/4 cup olive oil
2 ounces pine nuts
1/2 cup grated Parmesan cheese
salt and pepper to taste
pint light cream

In a food processor, combine basil and garlic. Begin processing and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute.

Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened.

--------------------------------

From AllRecipes.com. Mom and I made this tonight to go on chicken cooked with mushrooms, tomatoes, and broccoli. It was excellent. I actually used about twice as much cheese, a mixture of parmesan, asiago, and romano. For hors d'oeuvres (so we didn't starve while cooking) we had wheat crackers topped with smoked mozzarella, tomato slices, basil leaves, and drizzled with herb-laden olive oil. To die for!