This is another quick and easy recipe. When I first looked at it, I saw cranberry jell and went yuck. The chili sauce caught my attention, so I gave it a try. It’s a keeper. I waited until after my grandson said he liked them before I told him what was in it. (He’s not a fan of cranberry jell either.) I put my little scoop to use on these to make mini-meatballs that fit perfectly on a cracker. We like these with garlic Ritz crackers and cheddar slices.
MEATBALLS
2 lbs. lean hamburger
1 cup dried bread crumbs
2 eggs, slightly beaten
2 tablespoons soy sauce
¼ teaspoon black pepper
½ teaspoon garlic powder
1/3 cup catsup
SAUCE
1 can jellied cranberry sauce (16 oz.)
1 bottle chili sauce (12 oz.)
2 tablespoons brown sugar
1 tablespoon lemon juice
Preheat oven to 350°.
Mix together hamburger, bread crumbs, eggs, soy sauce, pepper, garlic powder and catsup. Form into small balls and bake on rack on cookies sheet for 30 minutes.
In saucepan over low heat, combine cranberry sauce, chili sauce, brown sugar and lemon juice. Simmer and stir until smooth. Add meatballs and simmer for 1 hour or put meatballs on plate and pour warm sauce over them.
Serve fresh or freeze these on a cookie sheet. When frozen, put in bag for quick meatballs anytime. I’m a huge fan of making your own frozen meals.
HALF RECIPE
1 lb. hamburger
½ cup dried bread crumbs
1 egg, slightly beaten
1 tablespoon soy sauce
⅛ teaspoon black pepper
¼ teaspoon garlic powder
3 tablespoons catsup
Make all of sauce recipe and freeze half for next time.
