Ingredients
1-1/4 cups panko bread crumbs1 medium onion, finely chopped1 medium sweet red pepper, finely chopped1 medium apple, peeled and finely chopped2 large eggs, lightly beaten1/2 cup canned pumpkin1/2 cup ketchup2 teaspoons garlic powder1 teaspoon salt1 teaspoon pumpkin pie spice3/4 teaspoon pepper1/2 teaspoon crushed red pepper flakes1 pound ground beef1 pound bulk hot Italian sausageSAUCE:1 can (14 ounces) whole-berry cranberry sauce1 jar (12 ounces) apple jelly3/4 cup ketchup1/2 teaspoon crushed red pepper flakes
Preparation
In a large bowl, combine the first 12 ingredients. Crumble beef and sausage over mixture and mix well. Shape into 1-in. balls.
Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 375° for 15-20 minutes or until no longer pink. Drain on paper towels.
Meanwhile, in a Dutch oven, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Gently stir in 6 dozen cooked meatballs and heat through. Save the remaining meatballs for Hungarian Pepper Soup with Romano Crisps or save for another use.
