| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Appetizers, Holidays |
60 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Ground beef |
| 1/2 |
c |
Finely chopped onion |
| 1/2 |
c |
Plain bread crumbs |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
|
Eggs, slightly beaten |
| 1 |
|
( 12 oz.) bottle ( 1 1/2 cups) chili sauce |
| 1 |
|
( 8 oz.) can (about 1 cup) jellied cranberry sauce |
INSTRUCTIONS
MEATBALLS
SAUCE
Heat oven to 375F. In large bowl, combine all meatball ingredients;
blend well. Shape into 1 inch balls; place in ungreased 15x10x1 inch
baking pan.
Bake at 37F for 25 to 30 minutes or until meatballs are browned and no
longer pink in center.
Meanwhile, in large saucepan, combine sauce ingredients; blend well.
Bring to a boil over medium heat. Reduce heat to low; simmer 5
minutes, stirring occasionally.
Add meatballs to sauce; stir to coat. Cook over medium heat about 5
minutes or until thoroughly heated, stirring occasionally. Yield: 60
meatballs. Typed in MMFormat by cjhartlin@email.msn.com Source: The
Best Appetizer Cookbook Nov. 99
Posted to MM-Recipes Digest by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Nov 6, 1999
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