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Cranberry Meatballs
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Sweet and sour meatballs served over rice.

Connie Pliley


  • For Meatballs:
  • 2 lbs (.9 kg). lean ground beef or 1/2 beef and 1/2 ground pork
  • 1 cup (225 ml) cracker crumbs
  • 2 eggs
  • 2 tbsp (30 ml). soy sauce
  • salt and pepper, to taste
  • 1/2 tsp (2 ml). garlic powder
  • 1 small onion, chopped
  • For Sauce:
  • 1 can cranberry sauce
  • 1 bottle Heinz chili sauce
  • 1/2 cup (125 ml) ketchup
  • 1 cup (225 ml) brown sugar
  • 2 tbsp (30 ml). lemon juice
  • 1 small onion chopped
  • Side:
  • hot cooked rice
  • For Meatballs:
  • Mix all ingredients.
  • Form into 1/2 inch meatballs.
  • Bake on cookie sheet in 375 degree (200 C.) oven for 20-30 minutes.
  • For Sauce:
  • Mix all ingredients in medium saucepan.
  • Simmer 15 minutes until thickened.
  • Combine sauce and meatballs in slowcooker on low heat for 1 1/2 hours.
  • Serve over rice.
These meatballs can also be used as a hot hors d'oeuvre. Serve from a chafing dish with toothpicks on the side.

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