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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 16 |
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These meatballs, baked in a well-seasoned sauce, are always on the menu for our family's informal Christmas Eve get-togethers. Leftovers if there are any are a cinch to reheat in a slow cooker. Ingredients:
1 can (14 ounces) jellied cranberry sauce |
1 bottle (12 ounces) chili sauce |
1 tablespoon lemon juice |
2 eggs, lightly beaten |
1 cup crushed cornflakes |
1/3 cup ketchup |
1/3 cup dried parsley flakes |
3 tablespoons soy sauce |
2 tablespoons dried minced onion |
3/4 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon garlic powder |
2 pounds ground beef |
Directions:
1. In a saucepan, combine cranberry sauce, chili sauce and lemon juice. Bring to a boil over medium heat; cook and stir until smooth. Set aside.
2. In a bowl, combine the next nine ingredients; add beef and mix well. Shape into 1-in. balls. Place in a greased 13-in. x 9-in. baking dish. Pour sauce over meatballs.
3. Bake, uncovered, at 350° for 40-50 minutes or until the meatballs are no longer pink and sauce is bubbly. Yield: 4 dozen.
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