This is great for the Crok Pot for a party or to have dinner ready when you get home. Just make the meatballs a little bigger. Serve with cooked, flavored pasta or rice and a salad.
2 eggs, beaten
1 cup dry bread crumbs
1/3 cup minced fres parsley or 3 Tbsp. dried.
2 Tbsp finely chopped onion
2 Tbsp. soy sauce
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. pepper
2 pounds ground beef.
Sauce:
1 can (16 oz) Whole-berry cranberry sauce
1 bottle (12 oz) chili sauce
1 Tbsp. brown sugar
1 Tbsp. prepared mustard
1 Tbsp lemon juice
2 garlic cloves, minced.
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In a bowl, combine the first nine ingredients. Add beef and mix well. Shape into 1 balls. Place in an ungreased 15'X10 X1 baking pan. Bake uncovered at 450 F for 8-10 minutes or until no longer pink. Transfer with a slotted spoon to a slow cooker or chafing dish. Combine sauce ingredients in a saucepan; simmer for 10 minutes, stiring occasionally. Pour over meatballs and let simmer. Serve warm.
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