Cranberry Cocktail Meatballs
These meatballs are formed with the basics except cornflakes replace the traditional bread crumbs. But the best part is the sauce—cranberry and chili sauce, brown sugar and lemon juice. Sweet and spicy!
2 pounds lean ground beef
1 cup cornflakes, crushed
2 large eggs
1/3 cup chopped fresh flat-leaf parsley
1/3 cup tomato ketchup
2 tablespoons chopped green onion
2 tablespoons soy sauce
1 clove garlic, crushed
1/4 teaspoon ground black pepper
1 (16-ounce) can cranberry sauce
1 (12-ounce) can chili sauce
1 tablespoon firmly packed brown sugar
1 tablespoon fresh lemon juice
- Preheat oven to 500°F (260°C).
- In a large bowl combine ground beef, corn flakes, eggs, parsley, ketchup, green onion, soy sauce, garlic and pepper; stir well. (Use your impeccably clean hands if necessary to blend thoroughly.)
- Shape mixture into 1-inch balls. Place on ungreased shallow baking sheets and bake uncovered 8 to 10 minutes. Drain and keep warm.
- In a medium saucepan combine cranberry sauce, chili sauce, brown sugar and lemon juice. Cook over medium heat until bubbly, stirring occasionally. Pour over meatballs and serve hot with cocktail picks.
Makes about 40 appetizer meatballs.