Ingredients
2 large eggs, lightly beaten1 cup dry bread crumbs1/3 cup minced fresh parsley1/3 cup ketchup2 tablespoons finely chopped onion2 tablespoons soy sauce2 garlic cloves, minced1/2 teaspoon salt1/4 teaspoon pepper2 pounds ground beefCRANBERRY SAUCE:1 can (14 ounces) whole-berry cranberry sauce1 bottle (12 ounces) chili sauce1 tablespoon brown sugar1 tablespoon prepared mustard1 tablespoon lemon juice2 garlic cloves, minced
Preparation
Preheat oven to 400°. Combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls.
Place meatballs on a rack in a shallow baking pan. Bake until no longer pink, about 15 minutes. Transfer to a 3-qt. slow cooker or chafing dish.
Meanwhile, in a large saucepan, combine all sauce ingredients; simmer 10 minutes, stirring occasionally. Pour over meatballs. Serve warm.
