Cranberry Meatballs

Meatballs:
1-3/4 lbs. ground beef (or what you have, frozen meatballs are fine too - just skip down to the sauce to cook them in)
8 ounces ground pork sausage (nice, but optional)
1 medium onion, finely chopped
2 eggs, beaten
2-3 teaspoons garlic, minced or finely chopped (or powder)
3-5 dashes salt & pepper
1 cup Italian style breadcrumbs (or cornflakes)


Cranberry Sauce:
1-( 16 ounce ) can jelled Cran-Raspberry Sauce,
plus ( 8 ounces ) jelled Cranberry Sauce or (whatever form of cranberries you received in your Chrismas hamper, usually you get a couple, jellied and whole, you can downsize the amount of cranberries if you are making less meatballs or don't have them, you may want to add a bit more water with the soup if you do)

1-( 10-3/4 ounce ) can tomato soup 3/4 cup water

In a large bowl, mix all the meatball ingredients together.
Shape into 34 ( 1-1/2 inch meatballs ).
Place on a greased ( 15 1/4 x 10 1/4 x 3/4-inch ) baking sheet.
Bake 20 minutes in a 350 degree oven.

In the meantime, add both cranberry sauces and canned
tomato soup in a Dutch Oven; mix together thoroughly.

Add water; stir until all is combined.
When meatballs are done, add to the cranberry mixture. IIf using frozen meatballs, warm them through in the sauce as below)
Cook over low heat ( covered ) for 20-25 minutes.
Makes at least 7 servings.

Serve with mashed potatoes and canned corn or other vegetable.