1 cup corn flake crumbs
3 pounds lean ground beef
1/2 cup chopped fresh parsley
1/3 cup catsup
2 eggs, slightly beaten
2 tablespoons minced dried onions
2 tablespoons soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 (15 ounce) can jellied cranberry sauce
1 (12 ounce) bottle chili sauce
2 tablespoons firmly packed brown sugar
1 tablespoon lemon juice
Heat oven to 350° F.
In large bowl combine all meatball ingredients; mix well.
Using rounded teaspoonfuls shape into 1 1/4-inch balls. Place on rack set in 15×10-inch pan.
Bake for 25 to 30 minutes or until browned. Repeat as needed.
In electric skillet or Dutch oven cook all sauce ingredients over low heat, stirring constantly, until well blended (3 to 4 minutes).
Stir meatballs into sauce; continue cooking until heated through (5 to 10 minutes). Serve hot.
In 4-quart casserole combine all sauce ingredients. Microwave on HIGH, stirring every 3 minutes, until heated through (8 to 11 minutes). Set aside.
Prepare meatballs as directed above. Place 1/3 in 13×9-inch baking dish; cover with waxed paper. Microwave on HIGH, rearranging meatballs after half the time, until no longer pink.
Cover casserole. Microwave meatballs and sauce, stirring every 3 minutes, until heated through (8 to 12 minutes).
8 to 9 dozen meatballs