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.