Cranberry Sausage Cocktail Meatballs
From rescue_ranger 13 years ago
- 1 1/2 to 2 hrs to make
- Serves 4 to 5 doz
A flavorful appetizer meatballs, baked then kept warm in the slow cooker. If you need something quicker, combine your own favorite frozen meatballs with the sauce ingredients, then cook on HIGH in the slow cooker for about 2 hours.
Ingredients
- 1 pound ground beef shopping list
- 1 pound hot (spicy) sausage shopping list
- 1 cup corn flake crumbs shopping list
- 2 eggs shopping list
- 1/4 cup chopped, fresh parsley shopping list
- 1/3 cup ketchup shopping list
- 1/4 cup minced onions shopping list
- 2 tablespoons soy sauce shopping list
- 1/4 teaspoon garlic powder shopping list
- 1/4 teaspoon pepper shopping list
- 1 can (16 ounces) whole cranberry sauce shopping list
- 12 ounces chili sauce shopping list
- 1 tablespoon brown sugar, firmly packed shopping list
- 2 teaspoons lemon juice shopping list
How to make it
- In a large bowl, combine sausage and beef, corn flake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper. Blend ingredients well and form into small balls, about 3/4-inch in diameter. Place in a casserole or baking pan. Heat oven to 300°.
- While meatballs are cooking, combine cranberry sauce, chili sauce, brown sugar, and lemon juice in a saucepan, cook, stirring, over medium heat until mixture is blended. Pour hot sauce over meatballs in casserole. Bake for about 45 minutes, depending on the size of the meatballs. Transfer to Crockpot and keep on LOW for serving.
- Makes 4 to 5 dozen meatballs, depending on size
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