Hi there! I hope everyone had a wonderful holiday. We had a great Christmas and are now up in Utah. We had a bit of a rocky beginning (who needs their wallet anyway) and don't try calling me. I lost my phone a week ago. It. Is. So. Flipping. COLD. I brought ONE pair of socks. One?? We had a big get together tonight with a bunch of our old Boston friends. We brought Cranberry Meatballs. My dear old Boston friend who we'll call "Mary Beesley" (names have been changed to protect the innocent) gave me this years ago and I've thought about posting it so many times. With New Years coming up and all those parties I know you have to go to, I thought it would be the perfect time to share. So here's what you'll need:
Cranberry Meatballs
2 eggs, beaten
1 c dry bread crumbs
1/3 c minced fresh parsley
1/3 c ketchup
2 T finely chopped onion
2 T soy sauce
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. pepper
2 lbs. ground beef
SAUCE:
1
can (16 oz) whole-berry cranberry sauce
1 bottle (12 oz) chili sauce
1 T brown sugar
1 T prepared mustard
1 T lemon juice
2 garlic cloves, minced
In a bowl, combine the first nine ingredients (see above pic) Add beef and mix well. 
Shape into 1 inch balls. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 450 degrees for 8-10 minutes or until no longer pink.
Transfer with a slotted spoon to a slow cooker or chafing dish.
Combine sauce ingredients in a saucepan; simmer for 10 minutes, stirring occasionally. Pour over meatballs. Serve warm.
My meatballs were slightly bigger than 1" and yielded about 60. Total time about 1- 1.5 hours.
As if bringing the worlds best meatballs weren't enough, think about all the great ball-related comments you'll be getting:
And so on.
Site Title 
Leave a comment