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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 16 |
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I don't remember where I got this recipe. I think I clipped it out a local newspaper. Great as an appetizer or as an entree Ingredients:
2 lbs ground round |
1 cup corn flake crumbs |
1/3 cup dried parsley flakes |
2 eggs |
2 tablespoons soy sauce |
1/4 teaspoon ground pepper |
1/2 teaspoon garlic powder |
1/3 cup ketchup |
2 tablespoons minced dried onion |
1 (1 lb) can jellied cranberry sauce |
1 (12 ounce) bottle chili sauce, i use heinz |
2 tablespoons dark brown sugar |
1 tablespoon lemon juice |
Directions:
1. Combine meat ball ingredients blend well.
2. Form meatballs the size of walnuts.
3. Arrange in a single layer in baking dish.
4. Set aside Combine sauce ingredients in a saucepan.
5. Cook over medium heat until smooth, stir frequently.
6. Pour over meatballs.
7. Bake uncovered for 30 minutes.
8. Serve in a chafing dish, provide toothpicks.
9. CROCK POT VERSION: Cook meatballs in 350F oven for 15-20 minutes with out the sauce.
10. Drain.
11. Place in crock pot, pour on the sauce.
12. Cook on low for 6-8 hours.
13. I serve the meatballs and sauce over cooked egg noodles.
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