Crimson-Glazed Ham Balls and Smokies

Ever notice how cocktail meatballs and hot dogs are among the first treats to disappear from the appetizer table? This recipe takes those all-time favorites to gourmet heights, with a festive cranberry spark and flavorful ground ham standing in for beef.

Ingredients
1   egg, beaten
1/2  cup finely crushed graham crackers
1/4  cup finely chopped onion
2  tablespoons snipped dried cranberries
2  tablespoons milk
  Dash ground cloves
8  ounces ground pork
8  ounces  ground cooked ham 
   Nonstick cooking spray
1  16-ounce can jellied cranberry sauce
1  12-ounce bottle chili sauce
1  tablespoon vinegar
1/2  teaspoon dry mustard
1  16-ounce package small fully cooked smoked sausage links

Directions
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.


Source:  Better Homes & Gardens