This year for Thanksgiving, I made my friend Ginger’s recipe for cranberry meatballs. They were so easy, and were a huge hit! For the Prater family Christmas Eve gathering, we’re doing a spread of appetizers instead of a sit-down meal, which is an idea I love. Lots of yummy little bites. I’ll be making these little gems again!
This recipe makes 50 to 60 meatballs, so it’s perfect for holiday parties. You can also freeze the meatballs either before or after they are cooked.
2 lbs. ground beef
1/3 cup parsley flakes
2 Tbsp. soy sauce
1/2 tsp. garlic powder
2 Tbsp. minced onion
1 cup cornflake crumbs
1/2 cup ketchup
1 can cranberry sauce with whole cranberries
12-oz. bottle chili sauce
2 Tbsp. brown sugar
1 Tbsp. lemon juice
In a large mixing bowl, combine Meatball ingredients until well mixed. Form into golf-ball-sized meatballs and put in lightly greased baking pans. Bake at 350 degrees F. for about 30 minutes, or until cooked through.
While meatballs are baking, combine Sauce ingredients in saucepan. Heat over low heat until jellied sauce and brown sugar melt. Stir frequently.
Place baked meatballs in slow cooker. Pour sauce over meatballs, and gently stir to combine. Cover and cook on low for 2 hours or until the sauce is bubbly. Turn the cooker down to the warm setting, and serve with toothpicks or festive party picks!
NOTE: You can change up the meat used in these meatballs however you’d like. Use ground turkey, ground pork, half turkey and half beef, or whatever you have on hand. Also, if you’re worried about the meatballs being too spicy with the chili sauce, you can use a 10 3/4-oz. can of condensed tomato soup in its place, mixed 1 tsp. prepared mustard.