Recipe: Picante Cranberry Meatballs

PICANTE CRANBERRY MEATBALLS
Source: Val/FL
From Country Woman Magazine
Servings: 8

Note from source: In a pinch, you can use frozen meatballs (Armour sells them in 1 or 2 pound bags...) Just put the meatballs and the heated up sauce in a crockpot and cook on low for 2-3 hours.

These are mouth-watering meatballs. You may divide the recipe into two small casseroles. That way, one to serve and one to freeze and bake later. These meatballs can be served as a main dish, ladled over pasta or rice. But they are fine as a hearty appetizer on a party buffet. For a change of pace, substitute ground turkey for beef and replace the saltines with dried bread crumbs. You could also use fresh cranberries in the sauce and raise or lower the amount of picante depending on the diners' tolerance for spice.

2 eggs, lightly beaten
1/3 cup ketchup
1/3 cup minced fresh parsley
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 pounds lean ground beef
FOR THE SAUCE:
1 can (16 ounces) jellied cranberry sauce
1 cup chili sauce
1/4 cup picante sauce
2 tablespoons brown sugar
1 tablespoon 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-inch baking dish.

Preheat oven to 350 degrees F.

TO PREPARE THE SAUCE:
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 F. for 30 to 35 minutes or until meat is no longer pink.

Serve over noodles if desired.