| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Appetizers |
12 |
Servings |
INGREDIENTS
| 2 |
lb |
Chuck, ground |
| 2 |
|
Eggs |
| 1/3 |
c |
Catsup |
| 2 |
tb |
Soy sauce |
| 1/4 |
ts |
Pepper |
| 12 |
oz |
Chili sauce |
| 1 |
tb |
Lemon juice |
| 1 |
c |
Corn flakes, crumbs |
| 1/3 |
c |
Parsley, fresh, minced |
| 2 |
tb |
Onion, green and minced |
| 1 |
|
Garlic clove, pressed |
| 16 |
oz |
Cranberry sauce, whole ber |
| 1 |
tb |
Brown sugar |
INSTRUCTIONS
Combine first 9 ingredients ina large bowl; stir well. Shape meat mixture
into 1-inch balls. Place in an ungreased 15x10x1 jellyroll pan. Bake
uncovred at 500F for 8 - 10 minutes. Drain meatballs and transfer to a
chafing dish, and keep warm. Combine cranberry sauce with remaining
ingredients in a sauce pan. Cook over medium heat until bubbly, stirring
occasionally; pour over meatballs. Serve warm.
Yield: 5 dozen
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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