the reid

Meatballs
2 lbs lean ground beef
1 cup bread crumbs
2 large eggs
1/4 cup fresh parsley, chopped
2 cloves garlic, minced
2 teaspoons onion powder
1 teaspoon fresh basil, minced
1/4 teaspoon cayenne pepper

Sauce
1 can whole-berry cranberry sauce
11/2 cups chili sauce or ketchup
2 tablespoons brown sugar
1 tablespoon lemon juice

In a large bowl, combine the ground meat, bread crumbs, parsley, eggs,
garlic, onion powder, basil and pepper.
Mix well but do not overwork or meat will become tough when cooked.
Form into small balls the size of a walnut or smaller.
Place meatballs in a slow oven of 300 degrees F and bake for 25
minutes.
In the meantime, in a crock pot set at 325 degrees F, mix together the
cranberry sauce (if you so desire, you can use jellied. I prefer the
whole
berry.) Add remaining sauce ingredients.
When meatballs are baked, transfer them to the crock pot and stir into
the
sauce.
Cook in crock pot for 1 hour.
Lower heat to keep warm for serving.