Pat's Meat Balls Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lb. ground chuck
1 cup crushed corn flakes
1/2 cup parsley flakes
2 eggs
1/2 cup catsup
2 T soy sauce
2 T onion, chopped
1/2 tsp. black pepper
1/2 tsp. garlic salt
Sauce:
1 can jellied cranberry sauce
1 (12 oz.) jar chili sauce
2 T dark brown sugar
1 T lemon juice
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Directions: |
Directions:Mix all ingredients together. Shape into nickel size balls. Place shoulder to shoulder in a 9x17 inch casserole pan (I spray with a little Pam). Cover with sauce. Bake at 350º for 30 minutes.
Sauce: With blender or electric mixer, combine jellied cranberry sauce, chili sauce, dark brown sugar and lemon juice. Heat to boiling point.. Remove and pour over meat balls.
Recipe can be halved. Makes 175 nickel sized meat balls. These are a family favorite. Can keep in freezer until ready to use; defrost and heat. (Cook before freezing. Freeze with or without sauce). This can also be a main dish served over egg noodles. |
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Personal
Notes: |
Personal
Notes: These are a family favorite and great to take to church suppers or family picnics. I got this recipe from Pat Drake Barnett, a niece.
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