Maggie Meatballs

• 2 pounds sausage (Bob Evans is the best we tried substitutions but did not get the same taste in loves)
• 1 cup corn flakes crumbs
• 2 large eggs
• 1 tablespoon lemon juice
• 1/2 cup brown sugar (to taste you can use less or more)
• 3/4 cup ketchup
• 14 ounces cranberry sauce Jellied, 1 can

1. Preheat oven to 350F (180C) degrees.
2. Mix 2 # Sausage with 1 cup corn flakes and 2 eggs.
3. I use a mixer to make sure it's even, hands work also!
4. Spray a baking sheet with pam, I use the jelly pan type with sides.
5. Take approximately 1 to 2 tbsp of meat mixture more or less to make the size meatball you want.
6. (I eyeball, we have some big, some small but no one cares they eat them all).
7. Make sure the meatballs are tight though so they don't seperate during baking.
8. Put meatballs in preheated oven for 25 to 30 minutes.
9. While meatballs are baking, mix the remaining ingredients together, once again I use a mixer...my mom didn't and you get lumpy jelly...sorry Gma.
10. Take a baking dish that will hold all meatballs, warming dish, crockpot etc., pour sauce over cooked meatballs and serv warm...these are great to make ahead and warm up right before serving.
11. Enjoy!

sausage, corn flakes crumbs, eggs, lemon juice, brown sugar, ketchup, cranberry sauce

Taken from recipeland.com/recipe/v/maggie-meatballs-54581 (may not work)