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Piquant Meatballs

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.
  • Makes
    4 dozen


  • 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)


  • 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.
Nutrition Facts
3 each: 183 calories, 5g fat (2g saturated fat), 54mg cholesterol, 722mg sodium, 22g carbohydrate (12g sugars, 1g fiber), 13g protein.

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