Whether you serve them as appetizers or the main course, these tasty meatballs are sure to be popular. Cranberry and chili sauces give them extra sweetness.
—NINA HALL SPOKANE, WA
PREP: 20 MIN. • COOK: 6 HOURS • MAKES: 6 SERVINGS
2 large 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 (90% lean)
1 can (14 ounces) jellied cranberry sauce
1 bottle (12 ounces) chili sauce
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon lemon juice
1. In a large bowl, combine eggs, bread crumbs, parsley and onion. Crumble beef over the bread crumb mixture and mix well. Shape into 1 1/2-in. balls. Place in a 3-qt.slow cooker.
2. In another bowl, combine cranberry sauce, chili sauce, ketchup, brown sugar and lemon juice. Pour over the meatballs. Cover and cook on low for 6-7 hours or until the meat is no longer pink.