Margaret's Tangy Meatballs

Serves: 17
Total Calories: 85


1 cup crushed cornflakes
2 pounds ground chuck
2 tablespoons onion flakes
2 tablespoons soy sauce
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 dash of salt
1/2 cup ketchup
1 (12-ounce) jar chili sauce
1 (16-ounce) can jellied cranberry sauce
2 tablespoons sugar
2 tablespoons lemon juice


Mix all ingredients together for meatballs, shaping the size of a quarter. (Or make very small for more appetizers.) Place in one layer in large baking pan.

Mix Sauce ingredients; pour over meatballs. Bake uncovered in 400° oven for 35 minutes. Meatballs may be made and frozen ahead of time.

Nutritional Facts:

Serves: 17
Total Calories: 85
Calories from Fat: 0

This Margaret's Tangy Meatballs recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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