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Cranberry Meatballs
SUBMITTED BY:
Nina Hall
"Whether you serve them as appetizers or the main course, these tasty meatballs shared by Nina Hall of Citrus Heights, California are sure to be popular. Cranberry and chili sauces give them extra sweetness. TIP: These taste very good over egg noodles, Nina suggests."
RECIPE RATING:
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PREP TIME
20 Min
COOK TIME
6 Hrs
READY IN
6 Hrs 20 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
2 eggs, beaten
1 cup dry bread crumbs
1/3 cup minced fresh parsley
2 tablespoons finely chopped onion
1 1/2 pounds lean ground beef
1 (16 ounce) can jellied cranberry sauce
1 (12 ounce) bottle chili sauce
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon lemon juice
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DIRECTIONS
In a large bowl, combine the eggs, bread crumbs, parsley and onion. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place in a 3-qt. slow cooker.
In a small bowl, combine the cranberry sauce, chili sauce, ketchup, brown sugar and lemon juice; mix well. Pour over meatballs. Cover and cook on low for 6 hours or until meat is no longer pink.
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REVIEWS
Reviewed on Nov. 18, 2006 by
RWLEVINSON
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RWLEVINSON
Nov. 18, 2006
I gave these three stars because the actual meatballs were good, but the sauce was WAY TOO SWEET. i only used 1/4 cup of the chili sauce, added a 5oz. bottle of Franks Red Hot sauce, some spicy bbq sauce, lemon juice and no brown sugar. Also, i had to bake them at 350 for 5-10 minutes because they were a little too soft. next time i might sear them before putting them in the slow cooker. Thanks though!
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I gave these three stars because the actual meatballs were good, but the sauce was WAY TOO...
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