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Sweet and Sour Meat Balls

by Sally Bernstein

Serves 15 as an appetizer


1 bottle (12oz.) chili sauce
1 can (14.5 oz.) jellied cranberry sauce
¼ cup bread crumbs
3 eggs
3 lb. ground meat
3 Tbsp. mustard
5 Tbsp. ketchup
1 cup water

Put the chili sauce and cranberry sauce in a large, heavy pot; bring to a boil and let simmer.

In a wooden bowl chop bread crumbs, eggs, ground meat, salt and pepper to taste, mustard, ketchup and add the 1 cup of water.

Form the meat balls (the size depends on your preference); put in the above liquid and cook slowly or simmer for 2-3 hours.

To serve, keep hot over a chafing dish. Serve with toothpicks or plates and forks.


©Sally Bernstein, 2006

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