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CRANBERRY MEATBALLS
INGREDIENTS
2 eggs, beaten
1 cup dry bread crumbs
1/3 cup minced fresh parsley
2 tablespoons finely chopped onion
1-1/2 pounds lean ground beef
1 can (16 ounces) jellied cranberry sauce
1 bottle (12 ounces) chili sauce
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon lemon juice
DIRECTIONS
In a large bowl, combine the eggs, bread crumbs, parsley and onion. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place in a 3-qt. slow cooker.
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In a small bowl, combine the cranberry sauce, chili sauce, ketchup, brown sugar and lemon juice; mix well. Pour over meatballs. Cover and cook on low for 6 hours or until meat is no longer pink.*
Yield:*6 servings.
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