Piquant Meatballs

• 1 can (14 ounces) jellied cranberry sauce
• 1 bottle (12 ounces) chili sauce
• 1 tablespoon lemon juice
• 2 eggs, lightly beaten
• 1 cup crushed cornflakes
• 1/3 cup ketchup
• 1/3 cup dried parsley flakes
• 3 tablespoons soy sauce
• 2 tablespoons dried minced onion
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 2 pounds lean ground beef (90% lean)

1. In a saucepan, combine cranberry sauce, chili sauce and lemon juice. Bring to a boil over medium heat; cook and stir until smooth. Set aside.
2. In a bowl, combine the next nine ingredients; add beef and mix well. Shape into 1-in. balls. Place in a greased 13-in. x 9-in. baking dish. Pour sauce over meatballs.
3. Bake, uncovered, at 350u0b0 for 40-50 minutes or until the meatballs are no longer pink and sauce is bubbly.

cranberry sauce, chili sauce, lemon juice, eggs, cornflakes, ketchup, parsley flakes, soy sauce, onion, salt, pepper, garlic, lean ground beef

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