COCKTAIL MEATBALLS

COCKTAIL MEATBALLS 2 pounds lean ground beef 2 large eggs 1/4 cup ketchup (or tomato sauce) 1 tablespoon Worcestershire sauce 1 cup plain breadcrumbs 1/3 cup onion, finely chopped or grated 16 ounces jellied cranberry 12 ounces Heinz chili sauce (adjust to suit your tastes/heat preference) 2 tablespoons brown sugar 2 teaspoons white vinegar (or fresh squeezed lemon juice) Preheat oven to 350°F (175°C). Like a baking sheet with parchment paper. Set aside. In a large bowl, mix together the beef, eggs, ketchup (tomato sauce), Worcestershire sauce, breadcrumbs and onion. Use a small cookie scoop ( 1 1/2 tablespoon capacity) to roll into small meatballs. (Arrange onto prepared baking sheet as you go.) Bake in preheated oven for 20 to 25 minutes, turning once while cooking. While meatballs are cooking, combine the sauce ingredients in a large skillet or a slow cooker on low heat. Stir to blend, then add the meatballs. Simmer for 1 hour before serving. Notes OPTIONAL: Transfer to slow cooker bowl and set to 'keep warm' setting to enjoy warm meatballs through the evening.