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Piquant Meatballs Recipe

These meatballs, baked in a well-seasoned sauce, are always on the menu for our family's informal Christmas Eve get-togethers. Leftovers— if there are any— are a cinch to reheat in a slow cooker.

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Piquant Meatballs Recipe

Prep: 20 min. Bake: 40 min.

Yield: 16 Servings

20 40 60

Ingredients

1 can (14 ounces) jellied cranberry sauce
1 bottle (12 ounces) chili sauce
1 tablespoon lemon juice
2 eggs, lightly beaten
1 cup crushed cornflakes
1/3 cup ketchup
1/3 cup dried parsley flakes
3 tablespoons soy sauce
2 tablespoons dried minced onion
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 pounds lean ground beef (90% lean)

Directions

In a saucepan, combine cranberry sauce, chili sauce and lemon juice. Bring to a boil over medium heat; cook and stir until smooth. Set aside.
In a bowl, combine the next nine ingredients; add beef and mix well. Shape into 1-in. balls. Place in a greased 13-in. x 9-in. baking dish. Pour sauce over meatballs.
Bake, uncovered, at 350° for 40-50 minutes or until the meatballs are no longer pink and sauce is bubbly. Yield: 4 dozen.

Nutritional Facts 1 serving (3 each) equals 183 calories, 5 g fat (2 g saturated fat), 54 mg cholesterol, 722 mg sodium, 22 g carbohydrate, 1 g fiber, 13 g protein.

Originally published as Piquant Meatballs in Country Woman Christmas Annual 1999, p22