Gluten Free Meatballs

The combination of the American cranberry with an Italian-flavored meat sauce is unusual but good.

From – Betty Eckroth

Ingredients:

2 pounds ground meat
1C cornflakes or any kind of dry cereal you happen to have on hand.
1/3  cup chapped parsley
2  eggs
2T   soy sauce
1/4  teaspoon pepper
1/3  cup catsup
2T   dry minced onion

Sauce:

One 12-ounce bottle chilli sauce (paste also works)
1 tablespoon lemon juice
2 tablespoons brown sugar
One 16-ounce can cranberry jelly   (I use cran-raseberry)

Method:

In a bowl, mix together the meat, cornflakes, parsley, eggs, soy sauce, pepper, catsup, and dry onion.  Form into 1-inch meatballs.

Brown slightly in preheated 350 degree oven while you are mixing the sauce.

In a saucepan, place the chilli sauce, lemon juice, brown sugar, and cranberry jelly.  Heat until smooth and blended.

Pour over the browned meatballs.  Bake 30 to 35 minutes in 350 degree oven.

Makes 6 to 8 servings.