These meatballs can be served as an appetizer or a main meal. Submitted by Marlene Scott, Sarah Wissman’s “second mom”.

Ingredients

• 2 pounds ground round
• 1 cup corn flakes
• 1/3 cup dried parsley flakes
• 1 egg, beaten
• 2 tablespoons soy sauce
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/3 cup catchup
• 2 tablespoon instant minced onion
• 1-1 pound can jellied cranberry sauce
• 1-12 ounce bottle chili sauce
• 2 tablespoon firmly packed brown sugar
• 1 tablespoon bottled lemon juice

Directions

• In a large bowl, combine beef, corn flake crumbs, parsley flakes, eggs, soy sauce, salt and pepper, garlic powder, catsup and minced onion until well blended. Form mixture into small meatballs, about the size of walnuts. Arrange in a 15 ½ x 10 ½ x 1 inch pan. (Meatballs may be made ahead, even frozen.)

• In a medium size saucepan, combine cranberry sauce, brown sugar and lemon juice. Cook over medium heat, stirring constantly, until cranberry sauce is melted. Pour over meatballs. Bake uncovered for 30 minutes in a 350 degree oven. (May need to add water to sauce.) Serve in a chafing dish with toothpicks.

Notes

• Could be made larger and served with spaghetti, noodles or potatoes.