Cranberry Cocktail Meatballs
Serve these wonderful meatballs with toothpicks and watch them disappear!
Ingredients
- 2 lbs. ground beef
- 1 c. cornflake crumbs
- 1/4 c. Fresh Parsley chopped
- 2 eggs
- 1/3 c. ketchup
- 1/4 c. onions minced
- 2 T. soy sauce
- 1/4 tsp. garlic powder
- 1/4 tsp. ground black pepper
- 3 T. olive oil
- 1 (16 oz.) can jellied cranberry sauce
- 1 (12 oz.) bottle chili sauce
- 1 T. brown sugar packed
- 2 tsp. lemon juice
- 1/2 c. fresh cranberries
Instructions
- Preheat oven to 325 degrees. In a large bowl, combine the ground beef, cornflake crumbs, parsley, eggs, ketchup, onions, soy sauce, garlic powder, and pepper. Mix well and form into small balls, about 3/4-inch diameter.
- Add the olive oil to an oven-proof skillet over medium-high heat. Working in batches, brown the meatballs on all sides and set aside. Drain the excess grease.
- In the same pan, combine the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add cranberries. Cook the sauce over medium heat, stirring occasionally, until well incorporated. Add the meatballs back into the pan with the sauce.
- Place in the oven and bake for 30-35 minutes. Remove from oven and serve with tooth picks.
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