Saturday, July 05, 2014
Grandmother’s Slow Cooked Meatballs
1 1/2 pounds extra lean ground beef
1 cup dry breadcrumbs
1/2 cup egg substitute
1/3 cup chopped fresh parsley
2 tablespoons minced fresh onion
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon lemon juice
16 ounces cranberry sauce
12 ounces chili sauce
parsley sprigs -- optional
Combine first 5 ingredients in a large bowl; shape mixture into 30 (11/2-inch) meatballs.
Combine ketchup, sugar, juice, and sauces in an electric slow
cooker; gently stir in meatballs.
Cover with lid; cook on low-heat setting for 8 to 10 hours.
Garnish with parsley, if desired