Ingredients
- 2 eggs
- 1 garlic clove
- 900 gr chuck
- 450 ml cranberry sauce
- 350 ml chili sauce
- 150 gr corn flakes
- 80 ml catsup
- 10 ml soy sauce
- 9 gr parsley
- 5 ml lemon juice
- 5 gr onion
- 5 gr brown sugar
- 1 gr pepper
Combine first 9 ingredients ina large bowl; stir well. Shape meat mixture into 3 cm balls. Place in an ungreased 15x10x1 jellyroll pan. Bake uncovred at 260ºC for 8 10 minutes. Drain meatballs and transfer to a chafing dish, and keep warm. Combine cranberry sauce with remaining ingredients in a sauce pan. Cook over medium heat until bubbly, stirring occasionally; pour over meatballs. Serve warm. Yield: 5 dozen
