During the Holiday season the chefs at Rude Native share some of their favourite recipes. Hosting a get together? cook up one of Rude Native's Signature Party Appetizers your guests will love. This week we share our recipe for Cranberry Cocktail Meatballs straight from the kitchen at Rude Native Waterloo.

Cranberry Cocktail Meatballs

Ingredients:

2 pounds ground beef

1 cup corn flake crumbs

2 eggs

¼ cup chopped, fresh parsley

1/3 cup ketchup

¼ cup minced onions

2 tablespoons soy sauce

¼ teaspoon pepper

1 can (16 ounces) cranberry sauce, jellied or whole

12 ounces chili sauce

1 tablespoon brown sugar, firmly packed

2 teaspoons lemon juice

Preparation:

In a large bowl, combine ground beef, corn flake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper. Blend ingredients well and form into small balls, about ¾-inch in diameter. Place in a casserole or baking pan. Heat oven to 300°F.

While meatballs are cooking, combine cranberry sauce, chili sauce, brown sugar and lemon juice in a saucepan. Cook, stirring, over medium heat until mixture is blended. Pout hot sauce over meatballs in casserole. Bake for about 45 minutes, depending on the size of the meatballs. Transfer to crockpot and keep on LOW for serving. Makes 4-5 dozen meatballs depending on size.