2 lbs. ground chuck
1 c. corn flake crumbs
1/3 c. parsley flakes
2 Tbsp. soy sauce
1/4 tsp. black pepper
1/2 tsp. garlic powder
1/3 cup ketchup
2 Tbsp. minced onion
Mix all ingredients, then roll into walnut-sized meatballs. Arrange
in Pyrex dish.
1 can jellied cranberry sauce
2 Tbsp. brown sugar
1 Tbsp. lemon juice
12-oz. bottle chili sauce
In saucepan combine cranberry sauce, brown sugar, lemon juice, chili
sauce. Stir over moderate heat until smooth. Pour over meatballs.
Bake uncovered at 350 for 30 minutes. Yield: 130 meatballs.
Also can be put in crock pot or chafing dish to keep warm.
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