(Cheryl Brenner)
Not only are these meatballs delicious, but they are a great way to use up any leftover cranberry sauce from the holidays!
Cook Time:2 hours
Prep Time:45 min
Total Time:3 hours
Servings: 55
Ingredients:
2 pound ground beef
1/3 cup parsley flakes
2 tablespoon soy sauce
1/2 teaspoon garlic powder
2 tablespoon minced onion
1 cup cornflake crumbs
2 Eggs
1/2 cup ketchup
1 can jellied cranberry sauce
12 ounce bottle of Chili sauce
2 tablespoon brown sugar
1 tablespoon lemon juice
Preparation:
In a large mixing bowl, combine Meatball ingredients until well mixed.
Form into 40-50 meatballs and put in lightly greased baking pans.
Bake at 350 degrees for about 30 minutes, or until meatballs are cooked through. (Cut one open to test.)
While meatballs are baking, combine Sauce ingredients in saucepan. Heat over low heat until jellied sauce and brown sugar melt. Stir frequently.
Place baked meatballs in slow cooker. Pour sauce over meatballs, making sure that all are covered in sauce if you’ve layered them into the cooker
Cover. Cook on Low 2 hours or until Sauce is bubbly.
Turn slow cooker to Warm and serve with toothpicks.
Use 1 lb. ground beef and 1 lb. ground pork instead of 2 lbs. ground beef. Use 10¾-oz. can condensed tomato soup, mixed with 1 tsp. prepared mustard, instead of chili sauce.
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