| | Directions | | In a bowl, combine the first nine ingredients. Add beef and mix well. Shape into 1 inch balls. Place in an ungreased 10" x 15" baking dish and bake uncovered at 450° for 8-10 minutes or until no longer pink. Transfer balls to a slow cooker. Combine sauce ingredients in a saucepan and cook for 10 minutes, stirring occasionally. Pour over meatballs. Serve warm. |
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| Ingredients | | - |  | 2 Eggs, beaten |
| - | | 1 cup dry bread crumbs |
| - | | 1/3 cup minced fresh parsley |
| - | | 1/3 cup ketchup |
| - | | 2 tablespoons finely chopped onion |
| - | | 2 tablespoons soy sauce |
| - | | 2 cloves garlic, minced |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 teaspoon pepper |
| - | | 2 pounds lean ground beef |
| - | | Sauce |
| - | | 1 can whole-berry cranberry sauce (16 ounce can) |
| - | | 1 bottle chili sauce |
| - | | 1 tablespoon prepared mustard |
| - | | 1 tablespoon brown sugar |
| - | | 1 tablespoon lemon juice |
| - | | 1 clove garlic, minced |
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