Shelly's Recipe

PIQUANT MEATBALLS

Category: Meatballs

1 (16 ounce) can jellied cranberry sauce
1 (12 ounce) bottle chili sauce
1 tablespoon lemon juice
2 eggs, lightly beaten
1 cup crushed cornflakes or fresh bread crumbs
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 lean ground beef
Hot cooked rice

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.

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. x 2-in. baking dish. Pour sauce over meatballs. Bake, uncovered, at 350 degrees F for 40-50 minutes or until the meatballs are no longer pink and sauce is bubbly.

Serve with rice as a meal for with toothpicks as an appetizer. Serves 16

NOTE: I like to mix the sauce ingredients in a saucepan and let it begin to simmer while I roll my meatballs with seasoned flour and brown them in butter in a skillet. before adding to the simmering sauce and cook over low heat about 20 minutes, stirring occasionally.