Cranberry Sauce Meatballs
Grape Jelly and Chili Sauce Meatballs



Cranberry Sauce Meatballs

Meatballs
2 lbs lean ground beef
1 cup bread crumbs
2 large eggs
1/4 cup fresh parsley, chopped
2 cloves garlic, minced
2 teaspoons onion powder
1 teaspoon fresh basil, minced
1/4 teaspoon cayenne pepper

Sauce
1 can whole-berry cranberry sauce
11/2 cups chili sauce or ketchup
2 tablespoons brown sugar
1 tablespoon lemon juice

In a large bowl, combine the ground meat, bread crumbs, parsley, eggs,
garlic, onion powder, basil and pepper.
Mix well but do not overwork or meat will become tough when cooked.
Form into small balls the size of a walnut or smaller.
Place meatballs in a slow oven of 300 degrees F and bake for 25 minutes.
In the meantime, in a crock pot set at 325 degrees F, mix together the
cranberry sauce (if you so desire, you can use jellied. I prefer the whole
berry.) Add remaining sauce ingredients.
When meatballs are baked, transfer them to the crock pot and stir into the
sauce.
Cook in crock pot for 1 hour.
Lower heat to keep warm for serving.




Grape Jelly and Chili Sauce Meatballs

1 (5 lb) bag armor meatballs
1 (32 ounce) jar grape jelly
2 (12 ounce) jars chili sauce

Mix in Large Dutch Oven or Large Pot chili sauce and Grape Jelly.
Start heat on high then add Meatballs and stir till covered with sauce.
Let the meatballs reach a hard simmer and cover for 1 hour.
Uncover for 30 min at a slow simmer.
When sauce shows signs of thickening and meatballs have cooked down take
off
heat and let stand for 30 min then stir once more before serving.


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