Ingredients
1 1/2
lb lean (at least 80%) ground beef
1/2
cup finely chopped onion (about 1 medium)
1/2
cup Progresso™ plain bread crumbs
1/2
teaspoon salt
1/8
teaspoon pepper
2
eggs, slightly beaten
1
bottle (12 oz) chili sauce (1 1/2 cups)
1/2
can (16-oz size) jellied cranberry sauce (1 cup)
60
fresh cranberries, if desired
Preparation
Heat oven to 375°F. In large bowl, stir meatball ingredients until well mixed. Shape into 1-inch balls; place in ungreased 15x10x1-inch pan.
Bake 25 to 30 minutes or until meatballs are thoroughly cooked and no longer pink in center.
Meanwhile, in 3-quart saucepan, stir sauce ingredients until well blended. Heat to boiling over medium heat. Reduce heat to low; simmer 5 minutes, stirring occasionally.
Add meatballs to sauce; stir to coat. Cook over medium heat about 5 minutes, stirring occasionally, until thoroughly heated. Thread cranberries on toothpicks; stick toothpicks in meatballs to serve.
