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Categories:
cream cheese milk cucumber dill weed lean ground beef soy sauce onion eggs parsley garlic cornflake crumbs salt pepper cranberry sauce ketchup brown sugar chili sauce lemon juice
Viewed: 79 - Published at: 6 years agoIngredients
- 8 oz. cream cheese, softened
- 2 Tbsp. milk
- 1 medium cucumber, peeled, finely chopped and drained
- 1/2 tsp. dried dill weed
- 2 lb. lean ground beef
- 2 Tbsp. soy sauce
- 2 Tbsp. minced onion
- 2 eggs
- 1/3 c. dried parsley
- 2 cloves garlic
- 1 c. cornflake crumbs
- 2 tsp. salt
- 1/4 tsp. pepper
- 1 (16 oz.) can jellied cranberry sauce
- 1/3 c. ketchup
- 2 Tbsp. dark brown sugar
- 1 (12 oz.) bottle chili sauce
- 1 Tbsp. lemon juice
Method
- Combine beef, soy sauce, onion, eggs, parsley, garlic, cornflake crumbs, salt and pepper; mix well.
- Shape into balls the size of large olives.
- Place in large baking dish.
- Meatballs can be frozen at this point, if desired.
- Combine cranberry sauce, ketchup, brown sugar, chili sauce and lemon juice in saucepan; heat, stirring well.
- Pour sauce over meatballs.
- Bake, uncovered, at 350° for 45 minutes.
