Cranberry Cocktail Meatballs
34
Cranberry Cocktail Meatballs recipe
Ingredients
| 2 | pounds |
ground beef
chuck |
|
| 2 | large |
eggs
|
|
| ⅓ | cup |
ketchup
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| ¼ | teaspoon |
black pepper
|
* |
| 12 | ounces |
chili sauce
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | cup |
corn flakes
crumbs |
|
| ⅓ | cup |
parsley leaves
fresh, , minced |
|
| 2 | tablespoons |
onions
green, minced |
|
| 1 | each |
garlic cloves
pressed |
|
| 16 | ounces |
cranberry sauce
berries |
|
| 1 | tablespoon |
brown sugar
|
Directions
Combine first 9 ingredients in a large bowl; stir well.
Shape meat mixture into 1-inch balls.
Place in an ungreased 15x10x1 jellyroll pan.
Bake uncovred at 500 F for 8 to 10 minutes.
Drain meatballs and transfer to a chafing dish, and keep warm.
Combine cranberry sauce with remaining ingredients in a sauce pan.
Cook over medium heat until bubbly, stirring occasionally; pour over meatballs.
Serve warm.
