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Piquant Cocktail Meatballs Recipe

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This recipe for Piquant Cocktail Meatballs, by , is from From Bunny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bunny Dehaan
Added: Sunday, August 17, 2008


2 lbs. ground round beef
2 eggs
2 c. packaged corn flake crumbs
1/3 cup dried parsley flakes
2 T. soy sauce
1/4 tsp. pepper
1/2 tsp. garlic powder
1/3 c. catsup
2 T. instant minced onion
1 16oz can jellied cranberry sauce
1 12oz. bottle chili sauce
2 T. firmly packed dark brown sugar
1T. bottled lemon juice

Heat oven to 350. In a large bow combine beef, cornflake crumbs, parsley flakes, eggs, soy sauce, pepper, garlic powder, catsup and minced onion and blend well. Form mixture into meatballs slightly larger than walnut size. Arrange meatballs in a 15-1/2"x10-1/2"x 1" pan. In a medium saucepan combine cranberry sauce, chili sauce, brown sugar and lemon juice. Cook over moderate heat, stirring occasionally, until mixture is smooth and cranberry sauce is melted. Pour over meatballs. Bake uncovered for 30 minutes. Serve in a chafing dish with toothpicks. Makes about 60 meatballs.




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