Recipe submit by: Jean Wyss, Monroe
“This recipe is from a dear co-worker who shared it with me and my family and friends love it!”
(Yield: 50 meatballs)
Ingredients
Meatballs:
2 lbs. hamburger
1 sleeve Townhouse crackers (crushed)
1 T minced onion
2 T Worcestershire sauce
2 T parsley flakes
1 tsp. black pepper
1 tsp. garlic powder
2 tsp. soy sauce
1/3 c. ketchup
1 c. brown sugar
2 eggs (hand-whipped until blended)
Blend all ingredients together well and then form into balls
of about 1 to 1 1/2 inches in diameter. Bake the meatballs on a cookie sheet lined with non-stick foil at 350 degrees until well done, turning once during baking time.
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Sauce
1 can jellied cranberries
1 bottle chili sauce
3/4 c. Russian dressing (I use Wishbone)
2 tsp. Worcestershire sauce
1 tsp. lemon juice
2 T brown sugar
Combine all of these ingredients in a saucepan and heat on med/low until the jellied cranberries are dissolved, then transfer to slow cooker.
Add baked meatballs to the sauce in the slow cooker and heat thoroughly (1-2 hours).
