Cranberry cocktail meatballs
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Chuck, ground |
| 2 | eaches | Eggs |
| ⅓ | cup | Catsup |
| 2 | tablespoons | Soy sauce |
| ¼ | teaspoon | Pepper |
| 12 | ounces | Chili sauce |
| 1 | tablespoon | Lemon juice |
| 1 | cup | Corn flakes, crumbs |
| ⅓ | cup | Parsley, fresh, minced |
| 2 | tablespoons | Onion, green and minced |
| 1 | each | Garlic clove, pressed |
| 16 | ounces | Cranberry sauce, whole ber |
| 1 | tablespoon | Brown sugar |
Directions
Combine first 9 ingredients ina large bowl; stir well. Shape meat mixture into 1-inch balls. Place in an ungreased 15x10x1 jellyroll pan. Bake uncovred at 500F for 8 - 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.
Yield: 5 dozen