Email to Verla Monge      

Recipe Categories: Mrs_Chef's HOME PAGEAPPETIZERS Bars BBQ BEVERAGES BirthdayParty Biscuits BREAD BREAKFAST Brownies CAKESandPIES CANDY CanningandFreezing CASSEROLES Cheesecakes ChristmasCakes ChristmasCookies CoffeeCakes COOKIES CROCKPOT DESSERTS DIABETIC DinnerPartyMenu39s EasterDinner EmerilLagasse FISHandSEAFOOD FRUIT Gina39sRecipes IceCream JAMSandJELLIES JarMixesforGifts JelloSalad LowCarb MARINADES MEATS Muffina PASTA PastaRiceSalads PASTRIES PicnicFoods Pies PIZZA PorkRecipes POULTRY QuickBreads RecipestoTry-Desserts Relishes RICE SALADandDRESSING Salads SANDWICHES SAUCES Scones SNACKS SOUPSandSTEWS SummerSalads Thanksgiving VEGETABLES WeightWatchers YeastRolls

Holiday Meat Balls




Source of Recipe


My friend served these at her daughter's wedding reception.


Recipe Introduction


I always make these around the holidays. Everyone loves them.

I make the meatballs and sauce the day before and put all together just before baking.


List of Ingredients




2 lbs ground chuck
1 c. corn flake crumbs
1 T. parsley flakes
2 eggs
2 T. soy sauce
1/3 c. catsup
2 T. dry onion flakes
dashes salt, pepper, and garlic salt

Sauce

1 can cranberry jellied sauce
3 T. brown sugar
1 T. lemon juice
1 cup catsup

Recipe



Mix all meatball ingredients together. Make into small meatballs. I use a large cookie dipper. Lay flat in a 11 x 15 pan.

Sauce:
Heat cranberry sauce, brown sugar, lemon juice, and catsup.
If lumpy, beat with a wisk until smooth. Spoon sauce covering each meatball.

Bake at 350 for 45 minutes. As you bake, shake them occasionaly.