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Cranberry Appetizer Meatballs From the kitchen of - Tina Barnhart
2 eggs beaten 1 cup dry bread crumbs 1/3 cup minced fresh parsley 1/3 cup ketchup 2 tablespoons finely chopped onion 2 tablespoons soy sauce 2 garlic cloves, minced ½ teaspoon salt ¼ teaspoon pepper 2 pounds ground beef
Cranberry Sauce:
1 can (16 ounces) whole-berry cranberry sauce 1 bottle (12 ounces) chili sauce 1 tablespoon brown sugar 1 tablespoon prepared mustard 1 tablespoon lemon juice 2 garlic cloves, minced
1. In a large bowl, combine the eggs, bread crumbs, parsley, ketchup, onion, soy sauce, garlic, salt and pepper. Combine beef over mixture and mix well. Shape into 1 in. balls.
2. Place meatballs on a rack in a shallow baking pan, bake uncovered at 400 degrees for 15 minutes or until no longer pink. Transfer with a slotted spoon to a slow cooker or chafing dish.
3. Combine sauce ingredients in a saucepan; simmer for 10 minutes, stirring occasionally, pour over meatballs, serve warm.
Makes 7 dozen
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