Cranberry Appetizer Meatballs

• 2 large eggs, lightly beaten
• 1 cup dry bread crumbs
• 1/3 cup minced fresh parsley
• 1/3 cup ketchup
• 2 tablespoons finely chopped onion
• 2 tablespoons soy sauce
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 pounds ground beef
• 1 can (14 ounces) whole-berry cranberry sauce
• 1 bottle (12 ounces) chili sauce
• 1 tablespoon brown sugar
• 1 tablespoon prepared mustard
• 1 tablespoon lemon juice
• 2 garlic cloves, minced

1. Preheat oven to 400u0b0. Combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls.
2. Place meatballs on a rack in a shallow baking pan. Bake until no longer pink, about 15 minutes. Transfer to a 3-qt. slow cooker or chafing dish.
3. Meanwhile, in a large saucepan, combine all sauce ingredients; simmer 10 minutes, stirring occasionally. Pour over meatballs. Serve warm.

eggs, bread crumbs, parsley, ketchup, onion, soy sauce, garlic, salt, pepper, ground beef, wholeberry, chili sauce, brown sugar, mustard, lemon juice, garlic

Taken from www.tasteofhome.com/recipes/cranberry-appetizer-meatballs/ (may not work)