Cranballs

Ingredients:

1 lb lean ground beef
1/2 onion, grated
3 cloves finely chopped garlic
1 tbsp basil
1/8 tsp ginger, powdered
1 cup rice crispies (I use the coloured ones at Christmas)
1/4 cup chopped parsley (or 3-4 tbsp dried)
1 egg
pinch of salt and pepper

Sauce:

(I usually double this recipe to make it real saucy but try it this way first as you may not like too much sauce)
12 oz chilli sauce (my Mom-in-Law makes the best homemade but you can buy it in the store too)
1 cup jellied cranberry sauce (prepare as directed on the cranberry package and strain if you don't want chunks)
1/2 - 1 tbsp cornstarch (optional) if you want the sauce thicker

Method:

Mix together your ingredients (not the sauce ones) and form into small to medium sized balls (I use a meatball shaper I got from the kitchen store for 2 bucks). Preheat oven to 350 F. and place meatballs on a broiling pan. Place a little higher than half way up in your oven and cook until the meatballs are no longer pink in the center. Rotate once for even cooking.

Take the meatballs off the broiling pan and put in a large electric fry pan at approx. 250 F. Combine sauce ingredients in a sauce pan (except for the cornstarch) and heat to boiling. Reduce heat to low and simmer for 5 minutes stirring occasionally.

Pour sauce over meatballs. If you want sauce thicker now you may add your cornstarch in small amounts. Stir meatballs until coated with sauce. Simmer for a minimum of 5 minutes until the meatballs are heated through. I simmer at warm setting for 30 minutes or so to blend the flavours more. DO NOT LET THE MEATBALLS DRY OUT AND THE SAUCE BURN...make sure you are simmering on a very low temp.

Mmmmmmm good. Serves 4 easy for a main meal and is great for an appetizer. To make ahead make your meatballs and sauce and keep in the fridge. Approx 1 hour before serving combine them and simmer.