CRANBERRY APPETIZER MEATBALLS

Pam Williams

Mix 2 lbs ground beef, 2 eggs, 1 C dry bread crumbs, 1/3 C minced fresh parsley, 1/3 C ketchup, 2 T finely chopped onion, 2 cloves garlic minced, 1/2 t salt, 1/4 t pepper. Shape 1” balls. Bake 450˚in ungreased pan uncovered 8-10 min till no longer pink. With slotted spoon transfer to slow cooker or chafing dish. Combine 16-oz can whole cranberry sauce, 12 oz bottle chili sauce, 1 T brown sugar, 1 T prepared mustard, 1 T lemon juice, 2 cloves minced garlic. Simmer 10 min, stir occasionally. Pour over meatballs, serve warm.

makes about 7 doz Print Recipe