Cranberry Appetizer Meatballs

Here is a great cold weather appetizer! Originlly from The Taste of Home Cookbook and revised a little by myself!

The Meatballs

• 2 eggs, beaten
• 1 cup dried bread crumbs
• 1/3 cup miched fresh parsley
• 1/3 cup ketchup
• 2 tablespoon finely shopped onion
• 2 tablespoon soy sauce
• 2 garlic gloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 pound ground beef

1. Mix everything except the meat together. Then mix in the meat, this works best by just getting your hands dirty and going for it! (hint: not a bad idea to defrost the meat so its not so cold on your hands.)
2. Shape mixture into 1-inch meatballs. Place in shallow baking pan and place in oven. Bake uncovered at 400 degrees for 15 minutes or until no longer pink. Transfer meatballs to a slow cooker or chafing dish.

The Cranberry Sauce

• 1 can whole-berry Crnberry sauce (16 oz)
• 1 bottle chili saice (12 oz)
• 1 tablespoon brown sugar
• 1 tablespoon mustard
• 1 tablespoon lemon juice
• 2 garlic cloves, minced

1. Combine all ingredients in a sauce pan and simmer for about 10 minutes, stirring occassionally. Pour over meatballs. Serve warm.