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Cranberry Meatball Appetizers

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 (16-ounce) can jellied cranberry sauce
1 (12-ounce) bottle chili sauce
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon lemon juice

In a large bowl, combine the eggs, bread crumbs, parsley and onion.  Crumble ground beef over mixture and mix well.  Shape into 1-1/2-inch balls.  Place in a 3-quarts slow cooker.

In a small bowl, combine the cranberry sauce, chili sauce, ketchup, brown sugar and lemon juice.  Mix well.  Pour over meatballs.

Cover crockpot and cook on Low for 6 hours or until meat is no longer pink.  Use toothpicks to serve, or as a buffet-style dinner, these are good over cooked egg noodles.  Yields 6 servings.

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