Recipe: Picante Cranberry Meatballs

Picante Cranberry Meatballs

2 eggs,lightly beaten
1/3 cup ketchup
1/3 cup minced fresh parsly
2 tablespoons soy sauce
2 tablespoons dried minced onion
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 cup crushed saltines(about 30 crackers)
2 lbs hambergur

SAUCE
1 can (16 oz) jellied cranberry sauce
1 cup chili sauce
1/4 cup picante sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
hot cooked noodles,optional

In a bowl, combine the eggs, ketchup, parsley, soy sauce, onion, garlic powder and pepper. Add cracker crumbs. Crumble beef over mixture; mix well. Shape into 1-1/2-inch balls.

In a skillet, brown meatballs over medium heat. Transfer to a greased 13x9x2 baking dish.

In a saucepan, combine the cranberry sauce, chili sauce, picante sauce, brown sugar and lemon juice. Cook and stir until cranberry sauce is melted and mixture is heated through. Pour over meatballs.

Cover and bake at 350 for 35 minutes or until meat is no longer pink.

I found this recipe in Taste of Home magazine.