Cape Cod Cocktail Meatballs
These cocktail meatballs are perfect for a Christmas, New Year's Eve, or any party that you want to impress. They are the first appetizer to go, and everyone wants the recipe. The recipe originated in Cape Cod (cranberry country). Bon appetit!
2 pounds beef
1 cup bread crumbs
¼ cup fresh parsley
2 tablespoons grated onion
2 tablespoons soy sauce
¼ teaspoon garlic powder
1 (16 ounce) can jellied cranberry sauce
1 ½ cups ketchup
2 ½ tablespoons packed brown sugar
1 tablespoon lemon juice
Preheat oven to 375 degrees F (190 degrees C).
Put two pounds of beef, bread, fresh parsley, and onions into the Geedel Hand Food Chopper and stir until the food is chopped, then turn it a few times and put the egg, soy sauce and garlic powder in and mix well.
Pour out the meat from the food chopper into a large bowl. Pinch off about 2 teaspoons of meat mixture per meatball and roll into small meatballs. Arrange meatballs in a large, deep baking dish.
Bake in the preheated oven until meatballs are browned, about 25 minutes. Drain excess grease.
Combine jellied cranberry sauce, ketchup, brown sugar, and lemon juice in a saucepan and place over medium heat. Stir the sauce until cranberry sauce has melted and brown sugar has dissolved.
Pour the sauce over meatballs and bake until sauce forms a glaze and meatballs are no longer pink inside, 25 to 30 more minutes.