Recipe
Author
Hy-Vee Test Kitchen
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Description
Chef's Tip: In a pinch? Use frozen meatballs and just make the sauce.
Servings and Ingredients
Ingredients
Serves 23
| Quantity | Ingredient | Add |
|---|---|---|
| 2 Hy-Vee large eggs | ||
| 1 c. Hy-Vee panko bread crumbs | ||
| ⅓ c. chopped fresh parsley | ||
| ⅓ c. Hy-Vee ketchup | ||
| 2 tbsp. finely chopped onion | ||
| 2 tbsp. Hy-Vee soy sauce | ||
| 2 clove(s) garlic, minced | ||
| ½ tsp. Hy-Vee salt | ||
| ¼ tsp. Hy-Vee black pepper | ||
| 2 lbs. 85%-lean ground beef | ||
| 1 (14 oz) can Hy-Vee whole berry cranberry sauce | ||
| 1 (12 oz) jar sweet chili sauce | ||
| 1 tbsp. Hy-Vee brown sugar | ||
| 1 tbsp. Hy-Vee mustard | ||
| 1 tbsp. Hy-Vee lemon juice |
Directions
- Preheat oven to 400 degrees.
- In a large bowl, combine eggs, bread crumbs, parsley, ketchup, onion, soy sauce, garlic, salt and pepper. Add ground beef and mix well. Shape into 46 (1-inch) balls. Place on parchment-lined baking sheet. Bake 10 to 15 minutes or until internal temperature of meatballs reaches 160 degrees.
- Meanwhile, in a small saucepan combine cranberry sauce, chili sauce, brown sugar, mustard and lemon juice. Heat over medium heat and simmer for 10 minutes.
- In a 3- to 4-quart slow cooker, add cooked meatballs and top with warmed cranberry sauce. Cover and cook on LOW for 1 to 2 hours.
Nutrition facts
Servings
160 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 45mg
- Sodium: 360mg
- Total Carbohydrates: 15g
- Protein: 8g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 2%
0%
Iron 6%
0%
Calcium 2%
Recipe Source:
Hy-Vee weekly ad from the week of December 23, 2015.