2 pounds ground chuck
2 eggs
1/3 cup catsup
2 tablespoons soy sauce
1/4 teaspoon pepper
12 ounces chili sauce
1 tablespoon lemon juice
1 cup cornflake crumbs
1/3 cup minced parsley
2 tablespoons minced green onion
1 garlic clove, pressed
16 ounces whole cranberry sauce
1 tablespoon brown sugar
Servings: 60
1. Combine first 9 ingredients in a large bowl; stir well. Shape meat mixture into 1-inch balls. Place in an ungreased 15x10x1 jellyroll pan.
2. Bake uncovered at 500F for 8-10 minutes. Drain meatballs and transfer to a chafing dish, and keep warm.
3. Combine cranberry sauce with remaining ingredients in a sauce pan. Cook over medium heat until bubbly, stirring occasionally; pour over meatballs. Serve warm.
Servings: 60
2 eggs
1/3 cup catsup
2 tablespoons soy sauce
1/4 teaspoon pepper
12 ounces chili sauce
1 tablespoon lemon juice
1 cup cornflake crumbs
1/3 cup minced parsley
2 tablespoons minced green onion
1 garlic clove, pressed
16 ounces whole cranberry sauce
1 tablespoon brown sugar
Servings: 60
1. Combine first 9 ingredients in a large bowl; stir well. Shape meat mixture into 1-inch balls. Place in an ungreased 15x10x1 jellyroll pan.
2. Bake uncovered at 500F for 8-10 minutes. Drain meatballs and transfer to a chafing dish, and keep warm.
3. Combine cranberry sauce with remaining ingredients in a sauce pan. Cook over medium heat until bubbly, stirring occasionally; pour over meatballs. Serve warm.
Servings: 60
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