A delightful twist on classic meatballs, these cranberry-glazed bites are perfect for gatherings or weeknight dinners.
Preheat your oven to 300°F (150°C).
Preheating ensures even cooking of the meatballs.
In a mixing bowl, combine the ground beef, egg, parsley, garlic, onion powder, basil, and cayenne pepper.
Mix gently to avoid overworking the meat, which can make the meatballs tough.
Shape the mixture into small balls, about the size of a walnut.
Using slightly wet hands can prevent the mixture from sticking.
Place the meatballs on a baking sheet and bake in the preheated oven for 25 minutes.
Ensure the meatballs are evenly spaced to cook uniformly.
Meanwhile, in a crock pot set to 325°F (160°C), combine the cranberry sauce, chili sauce, ketchup, brown sugar, and lemon juice.
Stir the sauce ingredients well to ensure they are fully combined.
Once the meatballs are baked, transfer them to the crock pot and stir gently to coat with the sauce.
Be gentle to avoid breaking the meatballs.
Cook the meatballs in the sauce for 1 hour, then reduce the heat to keep warm until serving.
Stir occasionally to prevent sticking and ensure even coating.
Serve the meatballs warm, garnished with additional parsley if desired.
Serving with toothpicks makes them a great party appetizer.
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