Yankee Plus Dec 2015
TABLE OF CONTENTS
Delicious! Cranberries add a New England touch to these tasty morsels. Leftovers, if there are any, will keep well in the freezer.
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- 2 pounds lean ground beef
- 1 cup cornflake crumbs
- 1/3 cup dried parsley
- 2 eggs, lightly beaten
- 2 teaspoons soy sauce
- 1/4 cup ketchup
- 2 teaspoons minced onion
- 2 tablespoons solid vegetable shortening
- 1 can (16 ounces) whole-berry cranberry sauce
- 1 bottle (12 ounces) chili sauce
- 2 teaspoons brown sugar
- 1 teaspoon lemon juice
Instructions:Combine the beef with the cornflake crumbs, parsley, eggs, soy sauce, ketchup, and onion and mix well. Using two spoons or wet hands, form the meat mixture into balls between the size of Ping-Pong balls and golf balls.
Preheat the oven to 350 degrees F.
Heat the shortening in a large skillet. Fry the meatballs until they are golden brown. You will have to fry them in several batches. As the meatballs brown, transfer them to a shallow baking pan.
When the meatballs are browned, make the sauce. Combine the remaining ingredients and pour over the meatballs. Bake for 20 to 30 minutes and serve hot.