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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.
TOTAL TIME: Prep: 20 min. Bake: 40 min. YIELD:16 servings

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 ground beef
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    With Johnsonville Italian Sausage.

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Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.