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Cocktail Meatballs Recipe

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This recipe for Cocktail Meatballs, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Maurer
Added: Sunday, October 12, 2008


2 lbs. ground beef
1 cup crushed cornflakes or bread crumbs
1/3 cup dried parsley flakes
2 T. diced onion
1/2 tsp. garlic powder
2 eggs
2 T. soy sauce
1/3 cup catsup
salt and pepper to taste
1 (16-oz.) can jellied cranberry sauce
1 (12-oz.) bottle barbecue sauce
2 T. brown sugar
1 T. lemon juice

Combine beef, crumbs, parsley, onion, garlic powder, eggs, soy sauce, catsup and salt and pepper. Shape meatballs into size of walnuts. Place in shallow pan in single layer. Next, mix cranberry sauce, barbecue sauce, brown sugar and lemon juice in a sauce pan and heat through until blended. Pour over meatballs and bake 60 minutes at 300. The meatballs can be made the day before and refrigerated, but sauce should not be added until preparing to bake and serve.




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